Gomasio - Sesame Salt Condiment
By: Gabriele Kushi
Published: Thursday, July 15, 2010 - 2:24pm

Ingredients




This condiment is helpful in neutralizing acidities in the blood and relieving tiredness. Gomasio is traditionally known to stre
Black sesame seeds are preferable to brown, but brown 
Please follow your personal recommendations for ratio of sea salt and sesame seeds
1 part The standard ratio is part sea salt to 18 sesame seeds





Preparation

1 Wash the sesame seeds in a fine mesh strainer and allow them to dry. 2 Dry-roast the sea salt in a stainless steel frying pan over a medium-high flame until the sea salt becomes shiny. 3 Place the salt in a Suribachi and grind into a fine powder 4 Roast the seeds on medium heat.  While roasting, push seeds back and forth gently with a wooden paddle or wooden spoon to avoid burning.  The seeds are done when they crush easily between the thumb and index finger, in about five to ten minutes.  The sees will being to pop when done and give off a nutty fragrance.  Lower the flame toward the end, and do not overcook or the seeds will have a bitter taste. 5 While they are still ht, add the sesame seeds to the ground salt in the suribachi.  Slowly and gently grind the seeds in an even circular motion with the suribachi pestle, making sure to use the grooved sides of the suribachi to grind against instead of the bottom of the bowl.  Grind until each seed is crushed and thoroughly covered with salt. 6 Allow the Gomasio to cool, and then transfer it to an airtight glass container to store. 7 Use sparingly over grain or vegetables. 


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Preparation

 1  Wash the sesame seeds in a fine mesh strainer and allow them to dry.  2  Dry-roast the sea salt in a stainless steel frying pan over a medium-high flame until the sea salt becomes shiny.  3  Place the salt in a Suribachi and grind into a fine powder  4  Roast the seeds on medium heat.  While roasting, push seeds back and forth gently with a wooden paddle or wooden spoon to avoid burning.  The seeds are done when they crush easily between the thumb and index finger, in about five to ten minutes.  The sees will being to pop when done and give off a nutty fragrance.  Lower the flame toward the end, and do not overcook or the seeds will have a bitter taste.  5  While they are still ht, add the sesame seeds to the ground salt in the suribachi.  Slowly and gently grind the seeds in an even circular motion with the suribachi pestle, making sure to use the grooved sides of the suribachi to grind against instead of the bottom of the bowl.  Grind until each seed is crushed and thoroughly covered with salt.  6  Allow the Gomasio to cool, and then transfer it to an airtight glass container to store.  7  Use sparingly over grain or vegetables.