Gomasio is a Japanese seasoning that goes in everything from soup to rice. Used heartily in the macrobiotic diet, it is a tasty addition to anyone’s diet. Simple to make, it keeps for a long while, thanks to the nature of the sesame seed, which is reluctant to oxidize and turn rancid.
Makes about 2 cups (300 g)
Ingredients:
1 cup (140 g) sesame seeds
2 tablespoons ne sea salt
Note: My gomasio is quite salty—you can adjust according to your palate. Prepare for rave reviews for this seasoning! A special mortar with a ridged interior, called a suribachi, is made just for gomasio,
and it works like a dream. If you don’t have one, use either a regular mortar and pestle or a food processor.
1. Place the sesame seeds in a wok or other heavy pan over very low heat. If your flame won’t turn to very low, put a heat diffuser on it to reduce the heat. Toast the sesame seeds, stirring occasionally, until
you begin to smell their toastiness and hear them pop. Stir so they all get their chance at contact with the pan (and even toasting), then turn them out onto a wood work surface or into a large bowl. Cool.
2. When the sesame seeds are cool, grind them using a (suribachi) mortar and pestle or in a food processor, not too fine. You don’t want dust; you simply want to crack up the sesame seeds a bit so you can sprinkle the gomasio. Stir in the salt until thoroughly combined with the sesame seeds. Store in an airtight container, preferably one that is opaque. It doesn’t need to be refrigerated.
