HOMEMADE GOMASIO (JAPANESE SESAME SALT)Â Japan’s famous low-sodium, flavorful and umami-rich seasoning blend that is as versatile as it is delicious! Toasted sesame seeds are ground and tossed with sea salt to create a unique blend that you’ll be glad to reach for at the dinner table!
Making your own gomasio couldn’t be simpler. Also spelled gomashio, this simple seasoning blend has just two ingredients but the flavor impact it has on food is fabulous!
What is Gomasio?
Gomasio, which translates to “sesame salt”, is a Japanese seasoning blend made from whole sesame seeds and salt. A variation includes dried seaweed. Gomasio is naturally gluten free and vegan. It is a table condiment, often sprinkled over a variety of foods to add flavor and a touch of saltiness.
Gomasio has a very low ratio of salt so it is a perfect low sodium seasoning. When the sesame seeds are toasted their oils are released and coat the salt granules, boosting their flavor.
Gomasio is often a staple part of a macrobiotic diet which is drawn from Zen Buddhism and whose goal is to balance yin and yang.
How to Use Gomasio
Consider this a very unique all-purpose seasoning blend. Here are just a few ways you can use it:
- On rice, noodles and rice balls
- Sprinkled on salads
- In stir fries
- Sprinkled on soups
- With sushi and California rolls
- Tossed in popcorn
- Sprinkled over steamed vegetables and beans
How to Make Gomasio
Making gomasio is very simple and uses only two ingredients:Â Sesame seeds and salt.
Gomasio is traditionally made with unhulled sesame seeds, meaning the outer layer is intact. This also adds a bit of bitterness. You can also use hulled sesame seeds if you prefer to cut back on the bitter flavor. The sesame seeds are toasted until golden brown and left to cool before grinding them and combining them with the salt.
Use good sea salt. My preference is to use flaky sea salt (I LOVE Maldon Salt) because the flakes add a great texture to the seasoning blend.
For another variation you can add a small strip of kombu or other dried seaweed and crush it with the toasted sesame seeds.
Let’s get started!
Place a dry skillet over medium-high heat and add the sesame seeds. Toast them until they are golden brown, stirring regularly. Be very careful that they don’t burn or they will be bitter.
Let the seeds cool completely and then crush them either with a mortar and pestle or in a blender or food processor. The mixture should remain chunky and not be a fine powder. Place the crushed sesame seeds in a bowl and stir in the salt.
Store your gomasio in an airtight jar in a cool place. It will keep for a few months but for maximum flavor use within a month.
Enjoy!
For more delicious Japanese condiments try our:
Gomasio (Japanese Sesame Salt)
Ingredients
- 1/2 cup raw sesame seeds (Unhulled is traditional and has a bitter taste. You can also use hulled if you prefer to eliminate the bitter flavor)
- 2 teaspoons quality sea salt (I prefer flaky sea salt like Maldon for a great texture)
- another variation: small strip of kombu or other seaweed (optional)
Instructions
- Place a dry skillet over medium-high heat and add the sesame seeds. Toast them until they are golden brown, stirring regularly. Be very careful that they don't burn or they will be bitter. Let the seeds cool completely.
- Crush the toasted sesame seeds either with a mortar and pestle or in a blender or food processor. The mixture should remain chunky and not be a fine powder. Place the crushed sesame seeds in a bowl and stir in the salt.Store your gomasio in an airtight jar in a cool place. It will keep for a few months but for maximum flavor use within a month.Makes just under 3/4 cup.
Tasha says
Thank you for this!
Jack Kelly says
I am in the “Boondocks” as far as availability goes, so I just use Coarse Kosher salt and it still does the trick. I once was able to buy (in N.Y. I guess) a “Pickled Lemon”, is that something you know? It was very sour and salty.
Kimberly @ The Daring Gourmet says
Hi Jack, yes, coarse kosher salt is perfectly fine. I regularly make preserved lemons – you could call them pickled – and they’re marvelous in both savory and sweet recipes. I have a tutorial on how to make them: https://www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/ Is this what you’re referring to?
Joycelyn says
Oh my gosh this recipe takes me back years, as in the early 70’s when I used to watch a program on TV called Kareen’s Yoga and of where I first learned how to do yoga. I loved doing yoga so much I bought Kareen’s Beauty through Yoga, Slim and Trim in Fourteen Days book which actually worked for me after following each days menu plan. I learned about food combining and a wealth of other info I wasn’t aware of so much so, I also bought her two cookbooks, The ABCs of Natural Cooking and Kareen’s Kitchen with the latter being co-authored by Kareen’s friend and awesome natural food cook, Pegge. I won’t use last names here as I’m not sure if I can do that online without permission.
That said, I learned how to make Gomasio or Goma Shio aka also named Delicious sesame salt in brackets in Kareen’s cookbooks way back then, and have been making it ever since as it is delicious. The only difference between the measurements you use and I use via Kareen’s cookbooks instructions is using 1 full tablespoon sea salt with the 8 tablespoons raw sesame seeds.
How nice to see you giving this great recipe attention again.
The Book of Food says
I LOVE it ! It’s so simple but the flavour is grand !