Gomasio Sesame Salt Recipes
GOMASIO (SESAME SALT)
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
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
GOMASIO (JAPANESE SESAME SEED CONDIMENT)
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
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
GOMASHIO (TOASTED SESAME SALT)
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
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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