Gomasio Sesame Salt Food

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.

SESAME SALT

Steps:

• Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
• Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6-8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)
• Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

GOMASIO (JAPANESE SESAME SEED CONDIMENT)

Steps:

• NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
• In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
• At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
• Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
• Remove pan from heat and allow seed mixture to cool.
• Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
• Store in airtight container but DO NOT refrigerate. Use up within a month.

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!

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.