‘Gomashio’ or ‘gomasio’ is a Japanese condiment, used instead of table salt to flavour dishes. Gomashio is also an alkaline food and can balance the acidity of other ingredients. You’ll need a mortar and pestle to make gomashio. This recipe makes enough to fill a small jar.
3 tablespoons of pink or river sea salt
2 cups of sesame seeds
1 sheet of nori seaweed (optional)
1. Roast 3 tablespoons of sea salt in heavy frypan until it turns grey and is well cooked.
2. Set the salt aside to cool.
3. Toast 2 cups of sesame seeds in a heavy frypan, on low heat, stirring constantly to avoid burning. If the seeds start to POP, the heat is up to high. Roast the seeds until they are brown and crisp.
4. Set the sesame seeds aside to cool.
5. Pour the salt into the mortar bowl and use a pestle to grind it into a fine powder (the finer the better).
6. Add the sesame seeds to the mortar bowl and use enough pressure with the pestle to crack the seeds (their oil will coat the salt). You are aiming to make a crunchy paste with the seeds. You can use a pounding technique and also by ‘stirring’ the ingredients in a circular motion to crush the seeds.
7. If you want to add seaweed to your gomashio, shred one sheet of nori (used to wrap sushi rolls) into tiny confetti pieces and combine with other ingredients.
8. Store the gomashio in a tightly closed glass jar or container and keep in a cool, dry place. It should last up to 6 months.
Gomashio would be delicious on just about anything, including:
* Brown Rice Breakfast
* Chinese Cabbage with Light, Tasty Sauce
* Ramen Noodle Bowl of Deliciousness
* Miso Eggplant Stir Fry
* Green Beans with Miso Dressing
* Roast Pumpkin and Spinach Salad
SOURCE: Vegematarian original