Gomashio: Sesame Salt x 4; White, Black, Green & Red

Gomashio: Sesame Salt x 4; White, Black, Green & Red

Gomashio – sesame salt – could be called the parmesan or dukkah of Japan; one of those savoury super-condiments that make any dish taste better! Traditional Gomashio is simply toasted sesame seed and salt ground together but I've taken mine a little further by adding different seasonings. I also use less salt, simply so I can get more sesame in me! Packed full of minerals, a source of protein, and oil famously resistant to rancidity, sesame seed is one of humankind's oldest superfoods. I like to add a generously heaped tablespoon of Gomashio to all kinds of food – not only asian flavoured ones. The recipes below are a starting point – you can experiment by adding all kinds of seasoning. I dare say your kitchen habits will never be the same after falling in love with gomashio :)

www.shisodelicious.com | GOMASHIO, SESAME SALT X 4: WHITE, BLACK, GREEN & RED

How to use

Gomashio is quite salty so use other salt sparingly in your dish.

  • As 'plant-parmesan' – it shares parmesan's salty, umami, oily quality and you’ll be surprised at how 'not sesame' the flavour is even when sprinkled over a mediterrean-flavoured dish. It just seems to blend in perfectly with any plant-based food, pasta included. White Gomashio works best for this.
  • Gomashio is best friends with all assembled meals like salads, buddha bowls, bentos / packed lunches.
  • Perfect to instant-perk simple foods: a bowl of rice or steamed broccoli tastes so much more interesting and is more nutritious with a few spoonfuls gomashio. 
  • Japanese style breakfast – leftover cold rice in a bowl topped with gomashio, hot green tea poured over, let soak for a minute.
  • Black or green Gomashio is delectable on omelettes or fried eggs. 
  • Use as seasoning when making kale chips, hummus and fried rice.
  • Great in nori rolls! 
The perfect savoury companion to all plant based foods!

The perfect savoury companion to all plant based foods!

About these recipes

I tend to use white (hulled) sesame seeds as I find them less bitter than whole, but you can use either.  

In these recipes I've used standard 'rock salt' – a good quality, dry, coarse natural salt with plain character. Other salts may be more or less salty, so use the measurements as a guide. Goes without saying, always use a pure natural salt with no additives. If you use a 'wet' sea salt like grey Guérande, you can toast it with the seeds to remove excess moisture. 

Store your gomashio in glass jars in the fridge – the oils will start to oxidise as soon as the seeds are crushed. The cool fridge will slow down this process. Lasts for weeks and months if stored properly!

www.shisodelicious.com | GOMASHIO, SESAME SALT X 4: WHITE, BLACK, GREEN & RED

1/ White Gomashio – Original

200 ml (120 g) white or whole sesame seeds
1 teaspoon rock salt 

www.shisodelicious.com | GOMASHIO, SESAME SALT X 4: WHITE, BLACK, GREEN & RED

2/ Black Gomashio

200 ml (120 g) black sesame seeds
1 teaspoon rock salt 

Method, White & Black Gomashio:

  1. Toast the sesame seeds in a dry frying pan on medium heat, shaking pan frequently, until seeds start to swell up, pop and smell very fragrant. They will tan a little, but take care not to burn them or they will become bitter.
  2. Tip seeds onto a plate to cool.
  3. Place seeds and salt in a blender or food processor, using a small jug if possible. Blend on low for a few seconds or until most seeds are crushed with some whole seeds still visible. Take care not to over-blend or too much oil will be released from the seeds and your Gomashio will get lumpy! You can also use a japanese grinding bowl, suribachi, or a hand blender.
  4. Transfer to glass jars with lid and store in fridge.

www.shisodelicious.com | GOMASHIO, SESAME SALT X 4: WHITE, BLACK, GREEN & RED

3/ Green GOMASHIO – Seaweed Pumpkin

100 ml (60 g) white or whole sesame seeds
100 ml (60 g) pumpkin seeds
1 teaspoon rock salt
1 1/2 tablespoon (ca 1 g) aonori seaweed or 1 sheet sushi nori

METHOD:

  1. Same method as White and Black. You can toast the sesame and pumpkin seed together. If using a sushi nori sheet, tear it in stamp-sized pieces and toast it together with the seeds. 
  2. Blend seeds, salt and sushi nori. If using aonori, don't add yet. 
  3. When blended, stir in aonori by hand before transferring to glass jars.

www.shisodelicious.com | GOMASHIO, SESAME SALT X 4: WHITE, BLACK, GREEN & RED

4/ Red GOMASHIO – Smoky Coconut

100 ml (60 g) white or whole sesame seeds
100 ml (40 g) desiccated coconut
2 teaspoons spanish smoked paprika
1/2 teaspoon garlic granules
1/2 teaspoon coconut palm sugar
1/2 teaspoon rock salt
Optional: 1/2 teaspoon hot chilli flakes

METHOD:

  1. Same method as White and Black, but toast the coconut separate from the sesame, watching it closely as it burns easily.   
  2. Blend all ingredients together. 
  3. Transfer to glass jars.

Makes great gifts. I like writing up the recipe on a tag so if the recipient likes it, they can make it again!

Makes great gifts. I like writing up the recipe on a tag so if the recipient likes it, they can make it again!