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–+ servings
How to make gomasio sesame salt macrobiotic recipe

Homemade Gomasio (Macrobiotic Sesame Salt)

Japanese macrobiotic sesame salt made with toasted sesame seeds and sea salt. Low-sodium, calcium-rich alternative to table salt. Ready in 15 minutes.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Choose Serving Size 18 servings

Ingredients 

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

Instructions

  • Heat your skillet (preferably cast iron skillet) over medium heat.
  • Add salt.
  • Move it around the skillet for a minute or so, then remove from heat and add into a large mortar and pestle.
  • Put the skillet back on the stove and add sesame seeds.
  • 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.
  • Remove from heat.
  • Add sesame seeds in the mortar and pestle. Grind them a bit, not too much.
  • Store in an air-tight container or jar. It's best stored in the fridge or a cool, dry place in the pantry.

Notes

Standard ratio: 18 parts sesame to 1 part salt. Toast seeds until popping, grind to coarse sandy texture, not paste. Keeps 2-3 weeks at room temp, 6 weeks refrigerated.