Gomashio - A Traditional Japanese Seasoning For Rice, Soups and Salads
Gomashio (gomasio) is a basic seasoning combining sesame seeds and sea salt that's typically used as a condiment for sprinkling over rice, soups, vegetables and salads. Below I use a mixture of black and white sesame seeds, but if you've only one type, it's fine to use them. (See the bottom of the page for links to more of my recipes)
Note: Whilst in the recipe below I use a spice grinder, for a touch of authenticity, you could also use a pestle and mortar.
What You'll Need: (makes about 4 tablespoons)
3 tbsp white sesame seeds 3 tbsp black sesame seeds 1 tbsp coarse sea salt
tbsp = tablespoon
Over a medium heat, dry toast the seeds for a few minutes whilst stirring or shaking the pan
After a few minutes and when you can really smell the nutty aromas, they're ready
Add them to a bowl and leave to cool for a few minutes
Once cooled, add them to your grinder along with the sea salt and coarsely grind. Pulsing helps prevent ending up with too fine a powder
Store in an airtight jar out of direct sunlight. Use within 2 months.
Note: If you've never ground ingredients before, you can click here for step-by-step info and photos on this simple technique. (Link opens in new window)
Here's a short video of how I made this recipe...
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After Making Your Japanese Gomashio You May Like to Try...
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