Gomasio

Gomasio

I came across this recipe recently and cannot stop topping all kinds of different dishes with this heaven-sent goodie. Gomasio is originally from Japan and used as dry condiment. The commercially sold version oftentimes has sugar in it as well, but we don’t need more sugar in our lives, do we? (Only in the form of dried dates, I’d say.) Once you made a batch of gamasio, you can keep it in a jar for a couple of weeks – though I can’t guarantee that it won’t be eaten until then. I love the crunchiness of the sesame seeds, their smoky flavour thanks to the toasting and the savoury note due to the added salt. Honestly, there are no rules for how to eat it, I sprinkle it over soups, salads, sandwiches and have even found myself sticking a finger into it and eating it just like that – don’t judge me please, we all do that behind the scenes just like peeing in the shower!

 

 

life on sesame street is pretty healthy

Coming from Asia and East Africa, sesame seeds are derived from a plant called Sesamum indicum. Its compounds show a vast variety of vitamins, minerals and natural oils which are extremely beneficial for our physical and mental health. Though sesame seeds seem to be overlooked often when discussing a healthy balanced diet, they are so easy to incorporate in both savoury and sweet dishes! Even though they aren’t as popular as chia or flax seeds, they contain valuable nutrients including iron, zinc, copper, protein, vitamin E, thiamin, calcium, manganese and magnesium. And the best thing is that gomasio is made from only two ingredients: sesame seeds and sea salt, that’s all! The ratio of sesame and salt varies from 5:1 to 20:1, depending on how salty you like it. It is great in macrobiotic diets, as gomasio is used instead of salt, thereby keeping you in yin and yang equilibrium and reducing your salt-intake. Personally, I like a 15:1 ratio the most so this is what the recipe below will instruct you to do. Don’t forget that you are your own agent in your own (okay, or your neighbour’s kitchen) so you have all the authority in the world to make your own choices, so claim your apron

 

Cooking Time: 3 min

Grinding: 3 min

Total Time: 6 min

Servings: 

 

For this recipe you will need:

15 tablespoons sesame seeds

1 tablespoon sea salt

 

Instructions:

  1. In a frying pan, toast the sesame seeds on medium temperature until light golden-brown. You can either add the salt to the sesame seeds before toasting or after.
  2. Pour the mixture into a mortar and grind it with a pestle (instead, you can also use a blender or coffee grinder). You can vary with the texture, depending on how crunchy you’d like your gomasio to be. I like it quite crunchy, so I put ¼ of seeds to the side and add them to the ground ones later on. 
  3. Once done, transfer into a jar and keep it there for however long your gomasio will survive – I give it a few days before you’ll be making a new batch!
  4. Sprinkle it over anything you please, like soups, salads and curries but do remember that it’s not very polite to bring your own condiments to a restaurant. Just a little reminder of common courtesy – you are welcome, I am here to look out for you. 

 

 



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