Gomashio, or gomasio, is a salty/savory Japanese condiment that tastes great on all kinds of dishes. You can buy it, but with just two inexpensive ingredients, why not make it fresh?
My kids want to sprinkle this on everything. It's good on salads, pasta, anything savory, really, that might benefit from a bit of added saltiness. But it also imparts a rich flavor from the toasted sesame seeds, which just makes things taste more interesting!
At a ratio of about 8:1, the sesame seeds considerably dilute the actual salt content, making this a great choice for people trying to reduce their sodium. Of course the balance can be messed with however you like. Want it saltier? Add more salt, I won't be offended.
2 c raw sesame seeds
3 tb sea salt (I use coarse Celtic sea salt, but anything goes)
To begin, simply roast the sesame seeds and salt.
I use a cast iron skillet. Toast over medium heat, stirring frequently until seeds are pretty universally golden and smell good. Let cool.
When the toasted seeds and salt are cool, grind to a coarse powder. I do this in small batches in a coffee grinder. Overgrinding will turn your gomashio into tahini, or sesame butter, and that is not as useful for sprinkling on food. I prefer to err on the side of undergrinding. You don't want to have too many whole sesame seeds left, but a few will be fine.
Store in a sealed jar in the fridge. Use liberally instead of table salt.
Doubling the recipe works great; it keeps forever in the fridge and if you end up liking it on everything like we do, it can save time to make a bunch at once.
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Gomashio Sesame Salt Tutorial
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