I was given a jar of gomashio as a gift and marvel at its taste and simplicity, very Japanese. The condiment dates back to 17th century Japan and popularised in macrobiotic cooking. It’s made by grinding toasted sesame seeds with salt in a ratio of 10 to 1 in a traditional ‘suribachi”, which is the Japanese equivalent of a mortar and pestle.
In this recipe from Ascension Kitchen, seaweed is added for more flavor and I used a Thermomix for volume. I substituted about 6 organic nori seaweed sheets and used Karom brand salt with wild Tassie kelp.
Ingredients
2 cup sesame seeds
2 cup karengo fronds or, dulse flakes, kelp
2 tsp coarse sea salt
Toast the sesame seeds in a dry non-stick frying pan on moderate heat until pale to golden in colour. Cool and then add to a blender with salt until the texture resembles a powder. Careful to not over blend as you will make tahini as I nearly did. Store in an airtight jar in the pantry. Delish on seafood, chicken, sushi, or sprinkled over soups and salads and in the pic, on top of avocado with a squeeze of lime.
Enjoy x