Gomasio is a Japanese seasoning made from salt and toasted sesame seeds. It is a good way to impart flavour to foods without adding too much salt. And traditionally, Gomasio forms part of the macrobiotic diet.
It can be sprinkled over cauliflower rice, and I find it makes a great dip for hard boiled eggs. My girls also love it sprinkled over popcorn on the rare occasions that I let them have it. I love the slight nuttiness you get from the toasted sesame seeds along with the little bit of saltiness.
I make mine from a mixture of black and white sesame seeds, but you could use all black or all white depending on your preference and what you have available.
I use a roughly 1 part salt to 10 parts sesame seeds for this recipe, which means that it is not too salty.
Sesame seeds are an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Gomasio (Sesame Seasoning Salt)
makes 1 cup
- 1 cup sesame seeds (I used a mixture of black and white sesame seeds)
- 2 tbsp sea salt
This is really simplicity itself to make.
You toast your sesame seeds in a dry frying pan until they are a little browned and smell toasty.
Then you tip them in the food processor or blender, add the salt and grind them up. You don’t want to grind it too fine, you do want a little texture there.
Transfer to a storage container and seal. I use a mason jar to store this.
To use – you simply sprinkle it over whatever you want to season – rice, coconut rice, veggies (It is incredible sprinkled over kale and other greens!), salads. Or you can use it as I do and dip hard-boiled eggs in it before eating them.
I often send this in with packed lunches if there are hard-boiled eggs so that whoever is eating them can dip the eggs in the sesame-salty goodness… it travels really well in a small container like the little dippers that came with our planet-boxes.