Japanese Style with Toasted Sesame Seeds

1 lb fresh spinach (long leaf with stocks, best)

Soy Sauce to taste

2 Tbsp water

1 Tbsp sesame seeds

Blanch spinach in boiling water.  If useing long leaf, hold stems in first for 30 seconds then stuff entire spinach in for another 30 seconds.  Drain and run cold water over spinach.  Pour a small amount of soy sauce over all spinach and mix, leave to cool. Toast seasame seeds in dry pan until they begin to pop.  Again, drain spinach and squeeze out excess liquid.  Form a large tight log with spinach.  Squeeze to make sure its firm.  With sharp knife cut it into 4 small stumps.  Sprinkle with toasted sesame and a little sea salt.  Have a ramikin of soy sauce for dipping if needed.