Introduction: How to Make Gomashio
Gomashio is a seasoning made form sesame seeds. It originates from Japanese cuisine. Today, it is very much appreciated in macrobiotic cuisine. It is suggested that you use it instead of salt.
This is by far my favorite seasoning. Few years ago I was introduced to gomashio through macrobiotics and ever since than I can not get enough of it. I literally use it in every salty dish. :)
It is said to de-acidify the blood, strengthen digestion and improve energy immediately.
As you'll see in this instructable, it has very little salt, but still when yo use it your craving for salty will not suffer. I use to eat a lot of salt. You know how kids like to stick their fingers in suggar and lick them? Well, me and salt had the same kind of relationship sine the beginning of time. Now, I have a healthy version of that relationship with gomashio. :)
1 tsp of sea salt
12 tsp sesame seeds
Step 1: Toast Salt
In a wide skillet add salt and toast over low heat. Toast until salt turns gray color.
Note: It is best to use cast iron skillet.
Step 2: Toast Sesam
Spread sesame seeds over skillet and toast on low heat.
Stir constantly with a wooden spoon until it gets that nice brown color. Make sure you watch over them all the time because they can easily burn. And trust me you don't want that. :)
Step 3: Grind
Grind sesame seeds and salt together in a suribachi so the seeds crack open and release their oils. The more you grind the better. You don't have to crash all the seeds. Around 90% is perfect.
Suribachi is a type of a mortar. What's so special about suribachi? Its sides are not flat but ridged. This makes it easy for seed to crack when you press them with the pestle.
Step 4: Store
When you are satisfied with the result tore gomashio in a tightly closed glass jar and keep in a cool dry place.
It is best to use it in the next 1 days. Though it can last much longer.
Bon apetit and let me know if you try it. :)