Gomashio is a traditional Japanese black sesame salt. Toasted black sesame seeds and sea salt are ground together into a powder to create a nutty, crunchy, and salty seasoning. This homemade gomashio is made with only two ingredients, and it's perfect for sprinkling over rice, onigiri, and vegetables.
Gomashio is one of the basic recipes I learned when I was learning macrobiotic cooking. Macrobiotic is plant-based cooking and a diet rooted in traditional Japanese cuisine. In that philosophy, salt from the sea and sesame seeds from the land are thought to be a balancing combination. So for me, gomashio feels like an edible tool to ground myself through everyday meals.
Grinding ingredients together in a Japanese mortar and pestle is so therapeutic. Make sure you don't feel too angry or stressed! Your energy might affect the taste. At least, that's what I was taught.
Now, spiritual side aside, gomashio is a very versatile recipe you need in your Japanese toolbox. It can be used as a seasoning or furikake. I love to sprinkle it over Japanese Sweet Potato Rice and dip cucumbers in it for snacking.
A simple meal of plain rice, gomashio, miso soup, and maybe Tamagoyaki, is humble yet so satisfying!
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What Is Gomashio?
Gomashio is traditional Japanese sesame salt made by grinding toasted black sesame seeds and sea salt together. It's a simple and versatile seasoning used as furikake over rice, sekihan, onigiri, vegetables, and simple Japanese dishes.
Gomashio is often sold as furikake. But unlike other furikake, it has no bonito, sugar, or soy sauce. This recipe only uses two ingredients, creating a perfect balance of flavor.
This is a simple recipe, but its nutty, salty flavor is so satisfying. The homemade version is especially flavorful because of freshly toasted sesame seeds.
Ingredients You'll Need
This recipe is so simple, and all you need are two ingredients: sesame seeds and salt!
- Black sesame seeds: You can both use either white or black sesame seeds for making gomashio. But my favorite by far is kuro goma (黒ごま), black sesame seeds! Black sesame seeds have a stronger aroma and a plump, crunchy texture, making rich gomashio.
- Sea salt: Use your favorite salt, like sea salt or kosher salt. I usually use sea salt. I don't recommend flaky salt because we need to grind salt finely.
If you love sesame seeds, also try Japanese Sesame Dressing and Pumpkin Black Sesame Overnight Oats.
Best Sesame-to-Salt Ratio for Gomashio
The basic ratio is 6 parts sesame seeds and 1 part salt. So you'll need 2 teaspoons of salt for every 4 tablespoons of sesame seeds. This makes it a little less salty and more sesame-forward than store-bought gomashio. In my opinion, It's perfect for sprinkling over rice as furikake.
If you prefer a saltier, store-bought-style gomashio, try a 4:1 ratio of sesame seeds to salt: 1 tablespoon of salt for every 4 tablespoons of sesame seeds.
This recipe is so simple, and it's easy to adjust the saltiness. So try different ratios to make it your kitchen staple.
How to Make Gomashio
For this recipe, I use a Japanese mortar and pestle to grind sesame seeds and salt. It's a traditional method to make gomashio.
If you don't have a mortar and pestle, you can also use a small food processor or blender for grinding.
- Toast the salt. In a skillet, toast the salt over medium heat, stirring often, until it becomes slightly whiter and dry, for 2-3 minutes.
- Grind the salt. Transfer the salt to a Japanese mortar and pestle and grind until a fine, powdery texture is achieved.
- Toast the sesame seeds. In a skillet, toast the sesame seeds over medium-low heat until aromatic and the seeds start to pop, for 5-10 minutes. Stir with a spatula or shake the pan often to prevent burning. Remove from the heat and let cool.
- Grind the sesame seeds. Add the sesame seeds to the ground salt. Grind them together until about half of the seeds are ground.
- For the blender method. After toasting the salt and sesame seeds, let them cool completely. Transfer them into a small food processor or blender and pulse until the salt and sesame seeds are well mixed and about half of the seeds are ground. Use pulse only and do not blend too long to prevent an oily, pasty texture.
- Serve. Sprinkle over rice, boiled eggs, and vegetables to enjoy. Transfer to a jar and keep it in the fridge. Enjoy within 1-2 weeks.
Tip: I recommend always lightly toasting the sesame seeds before making gomashio. Even with pre-toasted sesame seeds, toasting them again just before making gomashio revives their rich aroma.
Tips for the Best Gomashio
- Toast the salt first: Toasting the salt in a dry skillet helps remove the moisture. It makes the salt smoother in texture, making it easier to mix with sesame seeds.
- Toast sesame seeds gently: Toasting sesame seeds make its nutty aroma even richer and stronger. Gently toast them over medium-low heat until they become nutty and aromatic. Stir with a spatula or shake the pan often to prevent burning.
- Don't grind too much: You want flavor and also the texture. So stop grinding when about half of the sesame seeds are crushed, and keep the rest whole for texture. When making gomashio with a food processor, use only the pulse function. Do not blend too long to prevent an oily or pasty texture.
- Adjust the saltiness: It's very easy to adjust the saltiness of gomasho. Start with less salt if you're unsure because you can always add more.
- Make a small batch: Freshly toasted and ground sesame seeds have the best aroma. So I recommend making a small batch, keeping it in the fridge, and using it while it still smells nutty and fresh.
How to Use Gomashio
My favorite way to use gomashio is sprinkling it over plain white rice or brown rice. It is also delicious on Japanese Sweet Potato Rice, onigiri, sekihan, rice bowls, and bento, adding a little richness to the taste.
You can also use it as a simple finishing seasoning for vegetables. Try it on sliced cucumber, steamed broccoli, roasted sweet potatoes, avocado, or a simple green salad.
Because gomashio is salty, start with a small amount, then add more to taste.
Storage
Let the gomashio cool completely before storing. Transfer it to an airtight jar or container to minimize oxidation that reduces the precious aroma. Then keep it in the refrigerator or freezer.
Homemade gomashio tastes best while the sesame aroma is fresh. Since ground sesame seeds lose their fragrance over time, I recommend making a small batch and using it within 1-2 weeks.
Always use a clean, dry spoon when using gomashio.
More Japanese Recipes
Love simple Japanese dishes? Try these next!
Gomashio Japanese Sesame Salt
Equipment
Ingredients
- ¼ cup black sesame seeds
- 2 teaspoons sea salt
Instructions
- Toast the salt. In a skillet, toast the salt over medium heat, stirring often, until it becomes slightly whiter and dry, for 2-3 minutes.
- Grind the salt. Transfer the salt to a Japanese mortar and pestle and grind until a fine, powdery texture is achieved.
- Toast the sesame seeds. In a skillet, toast the sesame seeds over medium-low heat until aromatic and the seeds start to pop, for 5-10 minutes. Stir with a spatula or shake the pan often to prevent burning. Remove from the heat and let cool.
- Grind the sesame seeds. Add the sesame seeds to the ground salt. Grind them together until about half of the seeds are ground.
- For the blender method. After toasting the salt and sesame seeds, let them cool completely. Transfer them into a small food processor or blender and pulse until the salt and sesame seeds are well mixed and about half of the seeds are ground. Use pulse only and do not blend too long to prevent an oily, pasty texture.
- Serve. Sprinkle over rice, boiled eggs, and vegetables to enjoy. Transfer to a jar and keep it in the fridge. Enjoy within 1-2 weeks.
Notes
Nutrition
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