Gomasio (Japanese Sesame Seed Condiment)

Recipe by COOKGIRl
READY IN: 20mins
YIELD: 2 cups


  • 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)


  • 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.