Gomasio (sometimes spelled Gomashio) is a sesame seed based seasoning salt used most often in macrobiotic diets in Japan and Korea. A lovely addition to stews, soups, rice dishes and vegetables this simple seasoning offers a burst of flavor whilst remaining low in sodium.
We often choose to use pink Himalayan salt in recipes, this is due to the fact that it contains trace amounts of various natural minerals and while the (scientific) jury is still out on whether it’s healthier or not, any time we can add natural minerals our bodies need, we do it.
You’ll Need:Small Batch:
Heat a small skilled over medium heat, when hot add the sesame seeds and toast them, swirling with a wooden spoon until the seeds crack. If you’d prefer to test the seeds you can simply squeeze one between your thumb and forefinger, if it cracks, they’re ready!
Transfer the seeds into a coffee/spice grinder or blender and grind until it’s about 50% powder, 50% cracked/ground seeds.
Combine the crushed seeds with the salt, mixing thoroughly.
Store the Gomasio seasoning in a ziploc or vacuum seal bag (or jar) or spice jar in -the refrigerator, ground
sesame seeds will go rancid quickly if stored in the pantry.
The I already tried it and I LOVE it Batch:
3/4 cup Sesame Seeds
1 Tbs Pink Himalayan Salt
The use of Black Sesame Seed is called Kuro-Goma, while unhulled white sesame seed is: Shiro-goma. Nutritionally speaking there is 60mg of calcium in just 2 teaspoons of sesame seeds.
How to Use Gomasio:
Gomasio can be used in place of regular salt when seasoning your favorite dishes, it’s adds flavor to steamed vegetables, stir-fry dishes, rice, soups, stews and more.
© Can Stock Photo / Crisferra