Gomashio is a simple yet wonderful Japanese condiment. Warning, it is very addictive and satisfying, use it as a topping for any recipe or in place of salt on cooked vegetables or in salads or soups. The Gomashio container becomes empty very quickly in our kitchen for some unknown reason.
A good tip when you make Gomashio is to rinse the sesame seeds in a sieve first, otherwise the little seeds pop everywhere once you heap them up in the skillet. Be sure to use good quality Sea Salt, like Celtic Sea Salt. Avoid iodised salt from the supermarket.
- 1 cup raw sesame seeds
- 1-2 tsp sea salt
- 1 tsp kelp powder (optional)
- Rinse the seeds first in a sieve under the tap – this will prevent them popping like crazy like minature popcorn once they get hot.
- In a dry frying pan (use a thick bottomed cast iron skillet for the best results), heat the sesame seeds and salt on medium high heat for 3-5 minutes, stirring constantly until seeds start to pop and brown.
- Once about 50% of the little seeds have become brown, remove from heat and set aside to cool.
- I then tip them at once into my Japanese ceramic bowl which has grooves in it (see picture) and start to grind. The smell is something else, as the oil starts to mix with the salt. Try it, you will see why it is so addictive!
- Alternatively, place the seeds in a blender, food processor, or coffee grinder and grind for 3 seconds. You don’t want the seeds to become powdered, just lightly ground up. Be careful.
- Store in a sealable container.
Gomashio is said to assist in blood pressure regulation, and is a prized addition to the Japanese Macrobiotic diet.