How To Make Gomashio Food

HOW TO MAKE GOMASHIO

Steps:

• Toast the sesame seeds in a dry non-stick frying pan and set aside.
• Toast the karengo fronds.
• Add all ingredients to a food processor. Blitz till combined. Store in an air tight jar in the pantry.
• Yummy in sushi, or sprinkled over soups and salads.

HOW TO MAKE GOMASIO AT HOME! | MACROBIOTIC SESAME SALT

Steps:

• Heat your skillet (preferably cast iron skillet) over medium heat.
• Add salt.
• Move it around the skillet for a minute or so, then remove from heat and add into a large mortar and pestle.
• Put the skillet back on the stove and add sesame seeds.
• Heat sesame seeds until they start to crack - 2-3 minutes - while stirring continuously. Test the seeds if they're ready by tasting them. If they burst with flavor and they're dry it means they're ready. If not, heat them a little bit more. Be careful not to burn them.
• Remove from heat.
• Add sesame seeds in the mortar and pestle. Grind them a bit, not too much.
• Store in an air-tight container or jar. It's best stored in the fridge or a cool, dry place in the pantry.

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.

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.