Best 4 Gomashio Toasted Sesame Salt Recipes
**Gomashio: The Versatile Japanese Seasoning**
Gomashio is a traditional Japanese condiment made from toasted sesame seeds and salt. It is a versatile seasoning that can be used to add a nutty, savory flavor to a variety of dishes, including rice, noodles, vegetables, and fish. This article provides two recipes for making gomashio: a basic recipe and a more flavorful recipe that includes seaweed and bonito flakes. Both recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores.
The basic gomashio recipe calls for only three ingredients: sesame seeds, salt, and a skillet. The sesame seeds are toasted in the skillet until they are golden brown and fragrant. Then, they are combined with the salt and ground into a fine powder. The more flavorful recipe includes two additional ingredients: seaweed and bonito flakes. The seaweed adds a slightly briny flavor, while the bonito flakes add a savory, umami flavor. Both recipes can be stored in an airtight container at room temperature for up to six months.
HOW TO MAKE GOMASHIO
Sesame, seaweed and salt combine to make a simple yet tasty condiment. Yields approx. 2 cups, 32 servings (1 tablespoon per).
Provided by Naturopath Lauren Glucina
Categories Condiment
Time 20m
Number Of Ingredients 3
Steps:
- Toast the sesame seeds in a dry non-stick frying pan and set aside.
- Toast the karengo fronds.
- Add all ingredients to a food processor. Blitz till combined. Store in an air tight jar in the pantry.
- Yummy in sushi, or sprinkled over soups and salads.
Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, Sodium 53 mg, Fiber 0.5 g, Sugar 9 g, ServingSize 1 serving
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
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!
EDAMAME WITH SESAME SALT
Steamed edamame are sprinkled with gomashio, a blend of salt and toasted sesame seeds that can be made at home in a spice grinder.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
- Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.
Tips:
- Use a heavy-bottomed pan to toast the sesame seeds evenly and prevent burning.
- Toast the sesame seeds over medium heat, stirring constantly, until they are golden brown and fragrant.
- Add the salt to the toasted sesame seeds while they are still warm, so that it adheres better.
- Use a mortar and pestle or a spice grinder to grind the sesame seeds and salt together until they are finely ground.
- Store the gomashio in an airtight container in a cool, dry place for up to 6 months.
- Sprinkle gomashio on rice, noodles, vegetables, tofu, or fish for a flavorful and nutty topping.
Conclusion:
Gomashio is a versatile and delicious condiment that can be used to add flavor and umami to a variety of dishes. It is easy to make at home with just a few simple ingredients, and it can be stored for up to 6 months. With its nutty flavor and slightly salty taste, gomashio is a great way to add a finishing touch to your favorite Asian-inspired dishes.
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