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Gomashio (Toasted Sesame Salt)
At a Glance
- Total
- 7 min
- Servings
- 2.00 cups
Categories
- Seasoning
- Japanese
- Toasting
- Easy
Dietary
- Vegan
Allergens
- Sesame
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gomashio (Toasted Sesame Salt) brings together 2 cups unhulled brown sesame seeds, 3 tablespoons sea salt (the traditional ratio is 15 parts sesame seeds to 1 part sea salt, but you could use 12 to 1 or some) in a practical dish for home cooking. It takes about 7 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Heavy skillet, mortar and pestle or blender, coffee grinder, or food processor, glass jar
Ingredients
- 2 cups unhulled brown sesame seeds
- 3 tablespoons sea salt (the traditional ratio is 15 parts sesame seeds to 1 part sea salt, but you could use 12 to 1 or some)
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Instructions
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!
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