Food recipes
Gomashio (Toasted Sesame Salt)
Gomashio (Toasted Sesame Salt) Ingredients: seeds, sesame seeds, whole, dried seeds, sesame seeds, whole, dried Directions: In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside. To...
Gomashio (Toasted Sesame Salt)
Ingredients:
seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
Directions:
In a heavy skillet (cast iron is best), toast salt until it turns a grey color.
Set aside.
Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
Watch them closely, or they will burn!
The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
The texture should be light and sandy.
They should ultimately be 95% crushed.
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.
Store gomasio in a tightly closed glass jar, keep in a cool dry place.
DO NOT REFRIGERATE!
(Update: after 6 months I did refrigerate and it's still good!
).
I have kept this for over 6 months without spoiling.
This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
Enjoy!
Ingredients:
seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
Directions:
In a heavy skillet (cast iron is best), toast salt until it turns a grey color.
Set aside.
Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
Watch them closely, or they will burn!
The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
The texture should be light and sandy.
They should ultimately be 95% crushed.
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.
Store gomasio in a tightly closed glass jar, keep in a cool dry place.
DO NOT REFRIGERATE!
(Update: after 6 months I did refrigerate and it's still good!
).
I have kept this for over 6 months without spoiling.
This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
Enjoy!