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Add a pop of flavor to your dishes with homemade Gomashio! Learn how to make this delicious Japanese sesame salt seasoning.
HOMEMADE GOMASHIO (JAPANESE SESAME SALT) RECIPE
Looking for a simple yet flavorful way to jazz up your meals? Look no further than Gomashio – the Japanese sesame salt seasoning that’s taking kitchens by storm! With just three ingredients and a few easy steps, you can make your very own homemade Gomashio that’ll add a pop of umami flavor to everything from rice to roasted veggies. So grab your skillet and get ready to toast up some sesame seeds – get ready for a burst of flavor in every bite!
WHAT IS GOMASHIO?
Gomashio is a traditional Japanese seasoning made from roasted sesame seeds and salt. It is a versatile condiment that can be used to enhance the flavor of various dishes, such as rice, vegetables, and soups. Making your own homemade Gomashio is easy and allows you to customize the seasoning to your liking.
WHAT DOES THIS JAPANESE SESAME SALT TASTE LIKE?
The combination of nutty sesame seeds and savory salt gives Gomashio a unique and flavorful taste. It adds a delicious umami flavor to dishes, without overpowering the other flavors.
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HOMEMADE GOMASHIO INGREDIENTS
To make Gomashio, you will need:
- 2 cups kelp flakes
- 4 tsp coarse sea salt
- 2 cups sesame seeds
Kelp flakes are optional, but they add a nice depth of flavor to the seasoning. If you don’t have kelp flakes, you can omit them or substitute with other dried herbs, such as bonito flakes or shiso leaves.
HOW TO MAKE THIS GOMASHIO (JAPANESE SESAME SALT) RECIPE
- Preheat a dry skillet over medium heat.
- Add the sesame seeds and kelp flakes to the skillet and toast them for about 5-10 minutes, or until they turn golden brown and fragrant.
- Remove the skillet from the heat and let the sesame seeds and kelp flakes cool.
- Once they have cooled, transfer them to a food processor or spice grinder and add the coarse sea salt.
- Pulse the mixture until it is finely ground, but be careful not to over-process it, or it will turn into a paste.
- Store the Gomashio in an airtight container at room temperature for up to two months.
CAN YOU MAKE GOMASHIO AHEAD OF TIME?
Yes, Gomashio can be made ahead of time and stored in an airtight container at room temperature for up to two months.
CAN YOU FREEZE GOMASHIO?
It is not necessary to freeze Gomashio, as it can be stored at room temperature. However, if you have excess Gomashio that you won’t be using for a while, you can freeze it in an airtight container for up to six months.
WHAT TO SERVE USING JAPANESE SESAME SALT?
Gomashio can be used to season a variety of dishes, such as rice, vegetables, noodles, and soups. It adds a nice crunch and umami flavor to salads, and it pairs well with roasted or grilled meats.
WHAT KITCHEN TOOLS DO I NEED TO MAKE GOMASHIO?
To make Gomashio, you will need the following kitchen tools:
- Nonstick skillet
- Food processor or spice grinder
- Airtight container for storage
- Measuring cups
- Measuring spoons
Servings: 1 2 cup jar
Ingredients
- 2 cups kelp
- 4 tsp coarse salt
- 2 cups sesame seeds
Instructions
- Preheat a dry skillet over medium heat.
- Add the sesame seeds and kelp flakes to the skillet and toast them for about 5-10 minutes, or until they turn golden brown and fragrant.
- Remove the skillet from the heat and let the sesame seeds and kelp flakes cool.
- Once they have cooled, transfer them to a food processor and add the coarse sea salt.
- Pulse the mixture until it is finely ground, but be careful not to over-process it, or it will turn into a paste.
- Store the Gomashio in an airtight container at room temperature for up to two months.
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