Gomasio Japanese Sesame Seed Condiment Recipes

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GOMASIO (JAPANESE SESAME SALT)



Gomasio (Japanese Sesame Salt) image

Japan's famous low-sodium, flavorful and umami-rich seasoning blend that is as versatile as it is delicious! Toasted sesame seeds are ground and tossed with sea salt to create a unique blend that you'll be glad to reach for at the dinner table!

Provided by Kimberly Killebrew

Categories     condiment     Seasoning Blend

Time 10m

Number Of Ingredients 3

1/2 cup raw sesame seeds
2 teaspoons quality sea salt ((I prefer flaky sea salt like Maldon for a great texture))
another variation: small strip of kombu or other seaweed ((optional))

Steps:

  • Place a dry skillet over medium-high heat and add the sesame seeds. Toast them until they are golden brown, stirring regularly. Be very careful that they don't burn or they will be bitter. Let the seeds cool completely.
  • Crush the toasted sesame seeds either with a mortar and pestle or in a blender or food processor. The mixture should remain chunky and not be a fine powder. Place the crushed sesame seeds in a bowl and stir in the salt.Store your gomasio in an airtight jar in a cool place. It will keep for a few months but for maximum flavor use within a month.Makes just under 3/4 cup.

Nutrition Facts : ServingSize 1 teaspoon, Calories 13 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 1 g

GOMASIO (JAPANESE SESAME SEED CONDIMENT)



Gomasio (Japanese Sesame Seed Condiment) image

A condiment used in Japan much as you and I would use salt. I like this sprinkled on salad, sauteed greens, scrambled egg; but my favorite way is stirring some into my brown rice hot cereal! I use a Japanese suribachi to grind the seed mixture, but you can use a standard pestle and mortar or blender.

Provided by COOKGIRl

Categories     Fruit

Time 20m

Yield 2 cups

Number Of Ingredients 3

2 cups brown sesame seeds (NOT white sesame seeds)
1 tablespoon sea salt
1 strip kombu seaweed (roughly a 6-inch by 1 1/2-inch wide piece)

Steps:

  • NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
  • In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
  • At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
  • Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
  • Remove pan from heat and allow seed mixture to cool.
  • Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
  • Store in airtight container but DO NOT refrigerate. Use up within a month.

Nutrition Facts : Calories 825.1, Fat 71.5, SaturatedFat 10, Sodium 3504.1, Carbohydrate 33.8, Fiber 17, Sugar 0.4, Protein 25.5

GOMASIO (SESAME SALT)



Gomasio (Sesame Salt) image

Gomasio is a Japanese condiment used for vegetables or rice. It adds flavor but also vital nutrients. I love it on onigiri. Use immediately or store in an airtight container in the refrigerator up to 1 month.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian     Japanese

Time 15m

Yield 48

Number Of Ingredients 3

2 teaspoons coarse sea salt
½ cup white sesame seeds
½ cup black sesame seeds

Steps:

  • Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
  • Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

Nutrition Facts : Calories 17 calories, Carbohydrate 0.7 g, Fat 1.5 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 102.9 mg

GOMASHIO (TOASTED SESAME SALT)



Gomashio (Toasted Sesame Salt) image

I have been making this for years and it is my husband's favorite seasoning! Great over brown rice! Gomashio is a macrobiotic seasoning and is said to de-acidify the blood. Eating too much acidic foods is said to cause many diseases. Gomashio is said to strengthen digestion and improve energy immediately. It is claimed to be healing for all blood related diseases, including diabetes and cancer. I don't know too much about that, but it is delicious and we eat it all the time! I find the unhulled sesame seeds at the health food store.

Provided by Sharon123

Categories     < 15 Mins

Time 7m

Yield 2 cups

Number Of Ingredients 2

2 cups unhulled brown sesame seeds
3 tablespoons sea salt (the traditional ratio is 15 parts sesame seeds to 1 part sea salt, but you could use 12 to 1 or some)

Steps:

  • In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
  • Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
  • Watch them closely, or they will burn!
  • The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
  • The texture should be light and sandy.
  • They should ultimately be 95% crushed.
  • Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
  • Store gomasio in a tightly closed glass jar, keep in a cool dry place.
  • DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!).
  • I have kept this for over 6 months without spoiling.
  • This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
  • Enjoy!

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