Gomasio Condiment Recipe

posted in: Condiments, Recipes | 0

I like to make my gomasio with a 1 part sea salt and 20 part sesame seed ratio. Some counselors recommend a slightly higher salt ratio, like 1:15 or even 1:14, but I prefer to use a little less salt. My body is sensitive to salt intake and I often feel it is better to land on the side of less. If you want to decrease the salt even further, 1:22 will work as well.

The beauty of gomasio is that the salt and sesame seeds are toasted and then ground by hand creating a synergistic blend that, added with the oil from the sesame seeds, increases the mineral absorption of the two ingredients. I wouldn’t use a food processor or coffee grinder for this. It really doesn’t give you the same result.

I think the trickiest part about making gomasio is toasting the sesame seeds well. A slower pan toast is best, stirring constantly for even toasting. If the heat is too high, the seeds will toast on the outside before the inside is done and they won’t grind well. Another reason they may not grind well is if they aren’t toasted for long enough.

Gomasio

A classic macrobiotic condiment.
Cook Time20 mins
Total Time20 mins
Course: Condiment
Cuisine: Japanese
Keyword: macrobiotic condiment
Servings: 20 servings
Calories: 15kcal

Equipment

  • medium size skillet
  • suribachi with surigogi or mortar with pestle

Ingredients

  • 1 tsp sea salt
  • 7 Tbsp hulled sesame seeds brown or black is fine, not the white ones

Instructions

  • Heat the skillet to medium heat. Add the sea salt and toast for a minute or two. Place in the suribachi and grind until the salt is a powder.
  • Place the skillet back on medium heat. Rinse the sesame seeds and shake a bit to get some of the water off of them. Add to the skillet. Stir constantly with a wooden spoon until they are dry. Then reduce the heat a bit and continue to stir constantly until the seeds start smelling a bit toasty. You want to toast them slowly and evenly so the inside and outside are done at the same time. Otherwise the outside will be bitter and the inside won't be dry enough to grind evenly.
  • Ways to test for doneness: 1. Scoop some seeds up with a teaspoon. If they slide off easily and don't stick the seeds are dry which is a god sign. 2. Take a seed and try to pop it between your fingernails. I often look for these signs of doneness and then continue to toast another minute or two just to make sure.
  • When seeds are completely toasted and dry, pour them into the suribachi with the salt. Immediately start to grind them. The seeds need to be hot in order for them to incorporate the salt well. Keep grinding until the seeds are about 80% ground. You don't want it to be completely fine. The finished product should have some texture.
  • Let cool completely and store in a glass container. I leave some out and store the rest in the refrigerator, but it depends on how fast you will use it up. I wouldn't keep it out for more than two weeks.
  • A general serving recommendation is about 1-1 1/2 tsp sprinkled on grain per day.