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How to make Gomasio (gomashio) at home! | Macrobiotic Sesame Salt

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Learn how to make gomasio (gomashio) at home with this easy, step-by-step recipe. This macrobiotic Japanese sesame salt has amazing health benefits too! Find out more in this recipe.

I always loved sesame. Since I got back into macrobiotics, I discovered gomasio (or gomashio), the macrobiotic sesame salt George Ohsawa was talking about in his book, Zen Macrobiotics. It is truly an amazing condiment!

Gomasio is really easy to make, as it contains only whole sesame seeds and natural salt. For my gomasio recipe, I used whole white sesame seeds and Himalayan salt. You’ll use just a little bit of salt for this, the sesame seeds will have a strong enough flavor. It’s a great salt replacement for those of you who have to keep a low sodium diet but still want their food to taste good.

Gomasio also has healing properties! Yes! Only a teaspoon of gomasio a day can make a difference. Whole sesame seeds are very high in calcium and other important minerals. This will also balance your Yin/Yang energies and make you feel better.

You can add gomasio in almost every savory meal you make, but I find it especially good in rice meals and salads. It adds both crunch and flavor to the meal.

I made the photos in the evening, and unfortunately, I couldn’t photograph the final product also, but you can follow the steps in the recipe below. Hope you’ll give it a try and use it in your own recipes as well! It’s really good! 🙂

How to make gomasio sesame salt macrobiotic

Yield: 2

How to make Gomasio at home! | Macrobiotic Sesame Salt

How to make gomasio sesame salt macrobiotic recipe

Learn how to make gomasio at home with this easy to follow recipe! I recently discovered macrobiotic sesame salt and I've been using it ever since!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 15 Tbsps whole sesame seeds, raw
  • 1 Tbsp natural salt, you can use sea salt, Himalayan, or any other natural salt you like

Instructions

  1. Heat your skillet (preferably cast iron skillet) over medium heat.
  2. Add salt.
  3. Move it around the skillet for a minute or so, then remove from heat and add into a large mortar and pestle.
  4. Put the skillet back on the stove and add sesame seeds.
  5. Heat sesame seeds until they start to crack - 2-3 minutes - while stirring continuously. Test the seeds if they're ready by tasting them. If they burst with flavor and they're dry it means they're ready. If not, heat them a little bit more. Be careful not to burn them.
  6. Remove from heat.
  7. Add sesame seeds in the mortar and pestle. Grind them a bit, not too much.
  8. Store in an air-tight container or jar. It's best stored in the fridge or a cool, dry place in the pantry.

Nutrition Information

Yield

2

Amount Per Serving Calories 431Total Fat 35gCarbohydrates 16.5gProtein 12.5g

Isabel Gordon

Wednesday 17th of February 2021

So, Paul Pitchford book says wash & soak seed with salt 6-8 hours....what are your thoughts

Christine

Saturday 14th of April 2018

Loved it! It's a great substitute for salt and it adds so much flavor to any meal.

Ruxandra

Saturday 14th of April 2018

Yup! I sprinkle it on almost all my savory meals.

MARIANGELES RIVERA

Thursday 24th of August 2017

GREAT TO HAVE THE RECIPE AGAIN. I USED TO MAKE GOMASIO AT HOME FOR MANY YRS AND THEN ONE OF MY MOVES CONTRIBUTED TO FORGETING ABOUT IT. I ALSO ADD NUTRITIONAL YEAST FROM A RECIPE OF VEGAN DR NEAL BARNARD. IT COMES OUT DELICIOUS -W/ A CHEESY TASTE.

Ruxandra

Thursday 7th of September 2017

Gread idea with the nutritional yeast! :D

Maria

Friday 3rd of June 2016

Thanks for posting these recipes..i was after gomasio..its been awhile and i had a mental block Thought you might like to know though that himalayan salt has recently been exposed as not from the Himalyas and the mining practises are not good either... Thanks again Maria

Ruxandra

Tuesday 6th of September 2016

Thanks, Leda! Didn't know this.

Ruxandra

Tuesday 12th of July 2016

You're welcome, Maria! I didn't know that... I will use sea salt from now on.

Elliot

Friday 18th of March 2016

Good stuff

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