How to Make Gomasio

Gomasio is sesame salt, originating in Japanese cuisine (goma = sesame seeds and sio = salt) and is a principal seasoning used in a macrobiotic diet. Its benefits include taste and the ability to reduce the sodium being added to your diet and goes well with soups, rice, stews, and vegetables. It is easily made at home.

Ingredients

  • 15 teaspoons sesame seeds
  • 1 teaspoon Celtic, or Himalayan, or sea salt

Steps

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    Heat a cast iron frying pan over moderate heat. Add 1 teaspoon of sea salt.
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    Move the salt around the pan until it is thoroughly dry.
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    Remove from the heat. Tip the salt into a mortar and pestle. Grind until it is fine.
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    Using the same cast iron pan, add the 15 teaspoons of sesame seeds. Swirl over the moderate heat until the seeds crack.
    • To test the seeds, place one between the thumb and finger and press. If it cracks, it is ready.
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    Remove from the heat. Tip the heated sesame seeds into a mortar and pestle. Grind until half (50 percent) of the sesame seeds are cracked and ground.
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    Pour the salt in and mix thoroughly.
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    Pour the gomasio into a suitable clean and dry container. Seal. Store in the fridge, as ground sesame seeds turn rancid quickly.
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    Use. Gomasio is delicious, and is excellent as a replacement for salt and pepper.

Tips

  • Black sesame seed: kuro-goma.
  • There is 60mg of calcium in 2 teaspoons of sesame seeds.
  • Unhulled white sesame seed: shiro-goma.

Things You'll Need

  • Cast iron frying pan/skillet
  • Wooden spoon
  • Mortar and pestle
  • Clean container with tight fitting lid/seal

Article Info

Categories: Nuts and Seeds