I’ve always wondered why Gomasio, a traditional Japanese condiment sprinkled on everything from grains to vegetables, has never gotten more popular in the US. Maybe it’s because it doesn’t look all that exciting, or perhaps because the condiments we use are generally in liquid form, like mustard (course grain or spicy brown are my top choices) or hot sauce (Cholula is my favorite). If you haven’t tried gomasio yet, you are in for a wonderfully delicious surprise. It also helps that gomasio is a snap to make and you probably have all of the ingredients in your cupboard right this moment. By the end of this post I guarantee you’ll be running to the kitchen to make yourself a batch.
Traditionally, gomasio is made of toasted sesame seeds and salt simply ground together. There are countless variations to be made; I’ve seen garlic and seaweed varieties in store. I, however, decided to throw some mustard seeds into the equation, which proved to be amazingly satisfying.
Garlic-Mustard Seed Gomasio
1/3 cup sesame seeds (you can use any variety; I used a combination of black and white)
2 tbsp yellow mustard seeds
1 tbsp sea salt (I used Maldon)
1 tbsp garlic powder
Combine the sesame seeds and mustard seeds in a skillet and toast over low heat, stirring often, until the seeds become brown and fragrant. You will hear some popping; don’t worry, this is normal.
Remove the seeds from heat, allow to cool for about 10 minutes, then pour into the bowl of a mortar and pestle (my choice) or spice grinder along with the sea salt and garlic powder. Grind until most of the seeds are broken apart. Do not grind the seeds to a powder; you are looking for a bit of variety in texture.
Store in an airtight container and sprinkle on anything and everything.
Lately I’ve been using gomasio to season hato mugi, an heirloom barley, as well as to sprinkle over roasted sweet potatoes. I’ve also been meaning to use gomasio on oatmeal for a delicious savory breakfast.
Have you tried gomasio, or made it yourself? How did you like it. If not, what are your most used condiments?
I’ve always wondered why Gomasio, a traditional Japanese condiment sprinkled on everything from grains to vegetables, has never gotten more popular in the US. Maybe it’s because it doesn’t look all that exciting, or perhaps because the condiments we use are generally in liquid form, like mustard (course grain or spicy brown are my top choices) or hot sauce (Cholula is my favorite). If you haven’t tried gomasio yet, you are in for a wonderfully delicious surprise. It also helps that gomasio is a snap to make and you probably have all of the ingredients in your cupboard right this moment. By the end of this post I guarantee you’ll be running to the kitchen to make yourself a batch.
Traditionally, gomasio is made of toasted sesame seeds and salt simply ground together. There are countless variations to be made; I’ve seen garlic and seaweed varieties in store. I, however, decided to throw some mustard seeds into the equation, which proved to be amazingly satisfying.
Garlic-Mustard Seed Gomasio
1/3 cup sesame seeds (you can use any variety; I used a combination of black and white)
2 tbsp yellow mustard seeds
1 tbsp sea salt (I used Maldon)
1 tbsp garlic powder
Combine the sesame seeds and mustard seeds in a skillet and toast over low heat, stirring often, until the seeds become brown and fragrant. You will hear some popping; don’t worry, this is normal.
Remove the seeds from heat, allow to cool for about 10 minutes, then pour into the bowl of a mortar and pestle (my choice) or spice grinder along with the sea salt and garlic powder. Grind until most of the seeds are broken apart. Do not grind the seeds to a powder; you are looking for a bit of variety in texture.
Store in an airtight container and sprinkle on anything and everything.
Lately I’ve been using gomasio to season hato mugi, an heirloom barley, as well as to sprinkle over roasted sweet potatoes. I’ve also been meaning to use gomasio on oatmeal for a delicious savory breakfast.
Have you tried gomasio, or made it yourself? How did you like it. If not, what are your most used condiments?