My first encounter with gomasio was in the mid 60’s when a macrobiotic diet, popularized by Micho Kushi in the mid 1950’s, was embraced by those seeking an alternative lifestyle in the “ Age of Aquarius” and the Woodstock generation that followed. I again dabbled with macrobiotic cooking with my neighbors while living in the Netherlands and have included some aspects of  macrobiotic ideas into my cookery ever since those colorfully spirited halcyon days of youth, discovery, and change.  

Gomashiro / gomasio dates back centuries in Japan. The recipe is quite simple. All that is required is toasted sesame seeds, sea salt, a traditional ceramic suribachi, a wooden pestle, and some elbow grease.

Gomashiro / Gomasio

Gomashiro / Gomasio

There are times when only a hand tool will do to achieve the desired results you strive for. Guacamole comes to mind using a traditional wooden Mexican bean masher or making making Gomasio using a traditional Japanese suribachi.

The ridged ceramic suribachi dates back to the 6th century in Japan and, sure enough, a mostly unchanged traditional design is available on Amazon at a very reasonable price. I urge you to purchase one. The ritual of hand grinding various seeds and spices preserves the flavor and texture that an electric spice grinder would quickly over process and scorch the flavor in the process. You also have the satisfaction of being an integral part of the process as well as having one of those Zen moments that makes cooking ever so fulfilling!

Gomasio is used to season almost anything you would normally season with salt. The nutty saltiness brightens up a salad, vegetables, omelets, soups, meats, fish, rice, grains, stir-fry, sushi, and on and on.

 

 

 

 

 

    No exact recipe required and let your creativity reign free!

 

 

Pictured is a gomasio made with toasted sesame seeds ( click here for recipe), flaked sea salt, and toasted nori seaweed which is optional.

Grind the sesame seeds to break them down and then add the salt and grind until combined.

If using toasted seaweed, crumble before adding to the gomasio and then grind to incorporate.

 

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