Gomashio (Toasted Sesame Salt)


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2 cups

Ingredients Nutrition

  • 2 cups unhulled brown sesame seeds
  • 3 tablespoons sea salt (the traditional ratio is 15 parts sesame seeds to 1 part sea salt, but you could use 12 to 1 or some)


  1. In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
  2. Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
  3. Watch them closely, or they will burn!
  4. The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
  5. The texture should be light and sandy.
  6. They should ultimately be 95% crushed.
  7. Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
  8. Store gomasio in a tightly closed glass jar, keep in a cool dry place.
  9. DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!).
  10. I have kept this for over 6 months without spoiling.
  11. This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
  12. Enjoy!

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