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

Directions:

  • 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)

Gomashio

Here's a short video of how I made this recipe...




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