Gomashio is a dry topping, made from sesame seeds (goma) and salt (shio), sometimes enriched with hemp seeds and seaweeds (wakame and/or nori).
It is widely used in both Japanese and Macrobiotic cuisine. Sprinkled over plain rice and dishes, it enhances the flavor of vegetables and salads, being a healthier alternative to ordinary pure salt. At the moment, I using it everywhere 🙂 even my Oat&Chocolate Cookies!
Let’s look into the benefits of this natural supplement:
- it reduces the amount of salt normally used for seasoning;
- it is a source of essential fatty acids, such as omega 6 and omega 3;
- it is rich in minerals such as iron, selenium and, especially, calcium: 100 g of sesame seeds contains 950 mg of calcium (versus 1155 mg of calcium in 100 gr of parmesan);
- it is a good source of aminoacids and vitamins A, E and B6.
Gomashio can be hand-made by grinding toasted sesame seeds and salt in mortar, better if the traditional Japanese suribachi.
- 5 parts of sesame seeds (either tan or black shelled seeds)
- 1 part of salt
Note that the ratio of sesame seeds to salt might vary according to your taste and diet, generally ranging on everything between 5:1 and 15:1.
DirectionsToast the seeds in a pan for 2 mintutes before mixing with the salt and grinding in a mortal….and that’s it!
Store it in a lidded jar for a few weeks.