Mom's Spinach Shiroae

Coarsely chop spinach (2-3") and blanch in boiling water (about 1 minute). Cool and drain.

Squeeze out water from tofu through cheese cloth.

Roast goma until dark brown and smells like toast. Then grind in scraping bowl (suribachi) until all seeds are crushed into paste.

Add miso, sugar, salt, tofu, and grind again until combined (may have to do it in batches if you have a small suribachi). This should clear out the grooves in the suribachi.

Mix ingredients with spinach. Let stand in the refrigerator for an hour or so to combine, then stir and serve cold.