How To Make Gomasio At Home Macrobiotic Sesame Salt Recipes

GOMASIO (JAPANESE SESAME SALT)

Steps:

• 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.

GOMASIO (SESAME SALT)

Steps:

• Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
• Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

GOMASHIO (TOASTED SESAME SALT)

Steps:

• 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!