I first experience gomasio at an Oryoki ceremony. I added it tall all the dishes in the ceremony after I was served. It made everything taste so good.
Prep time:Â 20 minutes
Ingredients:
- 1/2 cup raw sesame seeds (Unhulled is traditional and has a bitter taste. You can also use hulled if you prefer to eliminate the bitter flavor)
- 2 teaspoons quality sea salt (I prefer flaky sea salt like Maldon for a great texture)
- Optional: add a small strip of kombu or other seaweed
Preparation:
- Place a dry skillet over medium-high heat and add the sesame seeds. Toast them until they are golden brown, stirring regularly. Be very careful that they don’t burn or they will be bitter. Let the seeds cool completely.
- Crush the toasted sesame seeds either with a mortar and pestle or in a blender or food processor. The mixture should remain chunky and not be a fine powder.
- Place the crushed sesame seeds in a bowl and stir in the salt.
Store your gomasio in an airtight jar in a cool place. It will keep for a few months but for maximum flavor use within a month.