This gomashio seasoning is a Traditional Japanese Macrobiotic Seasoning that I learned to make in my macrobiotic days a long time ago. It is so tasty and a wonderful addition to a meal. The sesame seeds and seaweed are powerful superfoods.
Gomashio Seasoning Recipe
1 cup raw unhulled Sesame Seeds
1 1/2 teaspoons Himalayan Salt
1 sheet of toasted nori seaweed, torn into pieces (optional)
- 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 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.
3 thoughts on “Gomashio Seasoning Is A Delicious Addition To a Meal”
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