The former is the way black sesame is mixed with parched salt and roasted until the water evaporates, while the latter is the way highly salted water is added to the roasted black sesame and heated until the water evaporates.
前者は焼いた塩に黒ゴマを入れて水分を蒸発させるまで炒る方法で、後者は炒った黒ゴマに濃厚な塩水を加えて水分を蒸発させるまで炒る方法である。