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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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To make Gomashio, you will need:
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.
Yes, Gomashio can be made ahead of time and stored in an airtight container at room temperature for up to two months.
To make Gomashio, you will need the following kitchen tools:
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