Have you ever had gomasio?? It’s a seasoning made from sesame seeds and salt. I was under the impression it was something that came from India, but according to Wikipedia, apparently is more Japanese.
I learned to enjoy gomasio thanks to Mili at the Yoga Center. She loves it and she would make some and bring to the center. She taught me how to eat it as a condiment sprinkled over salads, but you can certainly enjoy it over soups, rice or anything you want to give a nice salty flavor to.
You can find prepared gomasio in any gourmet or health food store or supermarket like Whole Foods. I even saw gomasio over at La Grande Epicerie in Paris. But why buy it if it’s so easy to make yourself???
Black Sesame Gomasio
1 ½ cups black sesame seeds 3 tbs kosher salt
- In a large sauté pan over medium heat toast the sesame seeds. Toasting black sesame seeds is a bit challenging than toasting the regular white ones. Just keep toasting until the seeds start to pop and jump a little bit out of the pan. Transfer to a heat resistant bowl and allow for the seeds to cool completely. They turn a tad ashy…
2. Transfer the cooled sesame seeds to a food processor. Pulse to pulverize the seeds a few times. Add the kosher salt and pulse a few times again until everything combines and becomes a unified powder mix.
Keep in a tight container. I save it in the fridge as the warm temperatures of Puerto Rico can make the seeds rancid very quickly.