This roasted sesame seed and sea salt sprinkle is the most commonly used condiment in the macrobiotic community, bringing freshness and flavor to many recipes. It adds a delicious accent to your grain dishes. A sprinkle of gomashio on a serving of rice helps alkalize the blood and relieve tiredness. Because of the salt base, a moderate mixture of seeds and salt is recommended. The ratio 18:1 is considered to be the average. Store-bought gomashio is usually much saltier—another reason to make your own gomashio at home.
Gomashio: Japanese Sesame Seed Condiment [Vegan, Grain-Free]
- 2 teaspoons sea salt
- 3/4 cup tan or black sesame seeds
- Dry roast sea salt in a stainless-steel frying pan over a medium-low flame until some moisture evaporates and the color turns slightly gray.
- Place sea salt into a suribachi (Japanese and grind with a surikogi into a fine powder.
- Wash sesame seeds in a fine mesh strainer and drain well. Add to the same skillet and roast over a medium flame with constant stirring to prevent burning. To test whether the seeds are done, use a metal spoon to scoop up the seeds. They are done when they no longer stick to the spoon.
- Add seeds to the ground sea salt in the suribachi. Slowly grind seeds in an even, circular motion with the surikogi. Grind until 80 percent of the seeds are crushed. Mix well to make sure the sea salt is uniformly distributed through the sesame seeds. Allow the gomashio to cool and store in an airtight container like a glass jar.