This gomashio seasoning is a Traditional Japanese Macrobiotic Seasoning that I learned to make in my macrobiotic days in the 70’s.
- Dry roast sesame seeds with salt in a frying pan over medium heat until golden brown.
- Let cool.
- Add sesame seeds, nori and salt to the grinder. (Traditionally a mortar and pestle is used to lightly grind toasted seeds with, I use a coffee-grinder or now my new magic bullet!)
- Gently grind to just crack the seeds leaving the mixture mealy, Do not grind to a powder. I know from experience that it is very easy when using an electrical appliance to do grind it too much.
- Store in a jar.
I like to use Raw Organic Sesame Seeds and buy lots at the same time at a good price. Also, so I can make double the recipe above and have lots for other cooking.
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There is a vast array of my favourite condiments that are used to create delicious meals and they need some explanation. There are many new ones that need some explanation. So if you have some information on one that you would like to share, here is the place to do it. I will continually update this list till I have them all in here. Please feel free to tell us which ones you love to use. […]