Gomashio Recipe

Gomashio is one our favorite condiments. It is surprisingly salty tasting even though I make this with a ratio of twelve parts sesame seeds to one part salt. We sprinkle this mixture instead of salt on baked potatoes, rice, or steamed vegetables. Use it wherever you would enjoy a nutty, salty flavor. Obviously, if you are trying to cut back on the amount of salt in your diet this condiment provides a simple alternative. It is delicious, and is considered to be an essential part of a macrobiotic diet. It is said that a serving of brown rice with Gomashio is nutritionally complete.We just really enjoy the taste. In our kitchen, Gomashio has become a condiment that is enjoyed on a daily basis.


12 tbl raw sesame seeds
1 tbl  Himalayan salt
Dry fry the sesame seeds in a non stick fry pan over medium heat. Stir the seeds frequently with a wooden spoon so as not to scorch them. Remove the pan from the heat when the seeds are fragrant and golden in color. Spread the seeds on a plate to cool. When the seeds are cool, use a spice grinder to grind up the sesame seeds with the salt.  Place this mixture in an airtight jar.Keep in a cool dry place. It can last up to 6 months.(if you haven't eaten it by then!)

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