Gomashio- A special condiment
1 tsp. fine sea salt (I like Celtic grey salt) (I half the recipe)
6 T. sesame seeds, rinsed in a fine mesh strainer (I half the recipe)
Mortar and pestle
1. Heat 1 tsp. of salt in a dry skillet over medium heat. Stir until the salt becomes really dry and ever so slightly brown about 2-3 minutes. Pour the salt in the mortar and grind it with the pestle until you get a fine powder.
2. Place the rinsed sesame seeds in the same dry skillet over medium heat, toast until the seed have a nutty aroma and puff up a little, and easily crush between your fingers. Add the sesame seed to the mortar with the salt and grind with the pestle until the seeds are 80% crushed.
3. Transfer the gomashio to a glass jar with a tight-fitting lid and store at room temp for no longer than 2 weeks. (This is why I only make half of the recipe)
Gomashio: Since gomashio is made from calcium rich sesame seeds and magnesium rich salt, it is great for the bones and is good for the overall nervous system. Gomashio aids in digestion and adds extra vitamins and minerals to whatever you put it on. Black sesame seeds are higher in minerals that the tan ones. Limit your consumption to 1-3 tsp a day to ensure you are not getting too much salt in your diet.
I have been making gomashio for about two years now, its seems so simple but the flavor is superb. We like it on eggs, popcorn, grains and vegetables, and it is awesome on Nori Chips (recipe will be blogged following this one). Try it and you’ll be amazed. Enjoy!
P.S. I almost forgot, this recipe comes from one of my favorite cookbooks ‘The Kind Diet’ by Alicia Silverstone. You can find this condiment it the store but it is so easy to make.