An easy condiment to add to your pantry, gomashio is a salty, nutty seasoning that goes great on rice!
Gomashio means sesame salt. What’s it made of? You guessed it, sesame and salt. Black sesame or white sesame, you can your either or both! Sometimes you might come across blends with a little sugar mixed in, so if you like salty sweet, you can always give it a try. Easy to make in a suribachi, you can easily grind it in a spice blender or food processor as well to ensure an even grind.
Gomashio is a great alternative to regular salt, and it’s better for you too, since it’s more nutritionally complete. It’s considered part of the Japanese macrobiotic diet and is said to de-acidify the blood, so if you are interested in eating healthy, this might be the condiment for you!
But gomashio is not just for health, it’s wonderfully nutty and brings a burst of sesame goodness to any dish. Just like furikake, I love sprinkling gomashio on rice, eggs, soups, noodles, potatoes, popcorn, etc. You really can’t go wrong!
Recipe – Gomashio Sesame Salt:
– Toast the sesame seeds over medium heat until golden and nutty smelling.
– Let the seeds cool completely, then transfer to a spice blender or suribachi and add in the salt. Give it a couple of quick pulses, then it’s ready! You can blend it as fine as you like, but it’s usually a little coarse since the oil in the seeds tends to cause the powder to clump together if ground too fine.
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