Gomashio (Toasted Sesame Salt)

Recipe by Sharon123
READY IN: 7mins
YIELD: 2 cups


  • 2
    cups unhulled brown sesame seeds
  • 3
    tablespoons sea salt (the traditional ratio is 15 parts sesame seeds to 1 part sea salt, but you could use 12 to 1 or some)


  • In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
  • Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
  • Watch them closely, or they will burn!
  • The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
  • The texture should be light and sandy.
  • They should ultimately be 95% crushed.
  • Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
  • Store gomasio in a tightly closed glass jar, keep in a cool dry place.
  • DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!).
  • I have kept this for over 6 months without spoiling.
  • This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
  • Enjoy!