How to Make Gomasio (Gomashio): Japanese Sesame Salt
A traditional Japanese condiment made from toasted sesame seeds and salt, offering a nutty, savory flavor
Ingredients
- 1 cup raw sesame seeds white, black or a mix
- 2 tsp coarse salt preferrably whole meal
Variations
- seaweed
- sumac
- thyme
Instructions
- Toast the sesame seeds. Heat a skillet or frying pan over medium-low heat. Add the sesame seeds to the dry pan. Stir or shake the pan frequently to prevent burning.
- Toast the seeds for about 10 minutes, or until they turn golden brown and give off a fragrant, nutty aroma. (For black sesame seeds, look for a slight popping sound). A good way to check wether they are not raw anymore is to check with a spoon, if they stick to the spoon it means they are still raw. if they slide from it, they aren't. You will still want to cook them for a bit longer from when this happnes, as you want them golden brown
- Toast the salt for a few minutes as well (optional)
- Remove the seeds from the heat and let them cool for a few minutes.
- Grind the sesame seeds and salt: Once the seeds have cooled, place them in a mortar and pestle along with the sea salt.
- Gently grind the seeds and salt together, just enough to break up the seeds slightly and mix them well with the salt. The goal is to create a textured seasoning, not a fine powder. Ideally you0d want about 40% of the seeds still intact.
- Alternatively, you can pulse the mixture briefly in a food processor.
- Variations: You can add in some seaweed, or sumac and thyme for a za'atar style gomasio, chili flakes, literally anything you fancy.
- Store and use: Transfer your gomasio to an airtight jar or container. It can be stored for up to a week at room temperature or longer in the fridge.
- Sprinkle it over rice, noodles, vegetables, avocado toast, or even popcorn for an extra burst of umami flavor.
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