Gomasio is a Japanese word, that translates to ‘Seasme Salt’. It is a low sodium, Japanese seasoning that has a slightly nutty, salty, and umami-rich flavor. In many asian cuisines, Gomasio is used as a healthy alternative to salt. Some variants of Gomazio also include dried seaweed. It is gluten-free and vegan and is used to season salads, starters, and mains.
The base recipe for gomasio is simple. Toast the seeds till they’re lightly brown, grind them into a fine powder, and mix with sea salt/Himalayan rock salt. My recipe is slightly different than the traditional version. Here I share with you two different ways to prepare gomasio, one with sesame and the other with sunflower seeds.
For a quick and delicious salad dressing, add juice of a lemon, 1 tsp soy sauce, and 1/2 tsp of ginger juice. Season that with gomasio and drizzle over salads for a nutty, slightly tangy, and mildly salty flavor. While I prefer making gomasio using a mortar and pestle, you can also make it in a blender. For an added crunchy texture, grind the seeds coarsely and top off with some toasted whole sesame/sunflower seeds.
Sesame and Sunflower Seeds Gomasio
This sesame and sunflower seeds gomasio is a healthy alternative to salt and gives your dishes a nice nutty, umami flavor. For best results, grind gomasio freshly, just before using.
Ingredients
- For Seasme Gomasio:
- 1 cup sesame seeds
- 2 tsp freshly ground rock/sea salt
- For Sunflower Seeds Gomasio:
- 1 cup sunflower seeds
- 2 tsp freshly ground rock/sea salt
Instructions
Heat a small skillet over medium-high heat
Add sesame seeds and toast for 2 to 3 minutes, till they brown lightly
Cool for 5 minutes
Add toasted sesame seeds into a mortar/blender and grind into a coarse powder
Transfer the ground seeds to a plate, add salt and mix well.
For sunflower seed gomasio, follow the same recipe and just replace sesame seeds with sunflower seeds.
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