Black sesame gomasio
POSTED ON February 10, 2011
black sesame gomasio
Gomasio is sesame salt, made from toasted sesame seeds and sea salt ground together. It is a delicious condiment that I think goes particularly well with simple grain dishes, especially brown rice.
You can buy prepared gomasio in many health foods stores but when you make it fresh the flavor is delicious and the smell, intoxicating.
Sesame seeds are beneficial to the liver and kidneys, an excellent source of calcium and high in iron, and vitamins A and B.
Sesame seeds are high in oxalic acid, which can prevent the absorption of calcium. Soaking the seeds overnight first neutralizes the oxalic acid (something I hadn’t done in the past, thank you Mr. Pitchford for the tip.)
To make gomasio I use a suribachi, a Japanese version of a mortar and pestle. The inside isn’t smooth which makes it easy to grind the seeds. A mortar and pestle will work fine too.
suribachi with seeds before grinding
1 minute later, it’s ready.
I make small batches of gomasio, as I love how good it tastes fresh. Now that I am pre-soaking the seeds, I may double the recipe! Be sure to use black or brown sesame, as white sesame seeds are refined.
brown sesame version
brown rice with fresh gomasio and scallions
Black sesame gomasio
½ cup black or brown sesame seeds
¼ teaspoon sea salt
Rinse sesame seeds in a strainer. Place in bowl, cover with filtered water and soak overnight. Drain seeds well and place in a skillet over medium heat. Stir constantly until they are fragrant and begin to crackle and pop.
Transfer to a suribachi or mortar and pestle and grind until the seeds are coarsely crushed. Store in a tightly sealed container in the refrigerator. Some people say it may become moist, and therefore should be stored in a cool cupboard, but I have never experienced this. I keep all my toasted seeds and nuts in the fridge.
POSTED IN Condiments, Gluten free
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I loved the suggestion to soak the sesame seeds and the reason why…..I always soak any seeds and nuts and was wondering if you could roast the seeds after soaking, so that made sense. Thank you!
You missed out what you actually do with the salt. You list it as an ingredient and then forget to say what to do with it.
I have learnt to roast it first, then to add the sesame seeds to the pan so the salt and oil mix together. Is this how you do it?
I was wondering if you would share what sizes of suribachi’s you find useful.
Hi Jen,
Mine is about 6 inches wide at the top and I find it great for making1/2 cup or so gomasio. Large ones would also be fine for small amounts of seeds.
Hope you enjoy yours.
Amy x
Thanks very much!!!