Gomasio (Japanese Sesame Seed Condiment)
![photo by Jostlori](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/13/52/82/KooV6NqzR9qmvF9XoTR4_Gamasio.jpg)
photo by Jostlori
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/11725476/3bFwf46IQFW9WJNV9fZ5_Lori%2520Axe.jpg)
![photo by LucyS-D](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/13/52/82/PIbqxXQDNTYNeUDU56AQ_Gomasio_-_Japanese_Sesame_Seed_Condiment.jpg)
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
2 cups
ingredients
- 2 cups brown sesame seeds (NOT white sesame seeds)
- 1 tablespoon sea salt
- 1 strip kombu seaweed (roughly a 6-inch by 1 1/2-inch wide piece)
directions
- NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
- In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
- At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
- Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
- Remove pan from heat and allow seed mixture to cool.
- Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
- Store in airtight container but DO NOT refrigerate. Use up within a month.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pop.png)
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
COOKGIRl
United States