There’s nothing like a good condiment to bring the plainest ingredients to life. Gomashio, a Japanese seasoning, is a tasty way to moderate your salt intake without compromising the flavour.

The quantities used in this recipe are based on the classic 15:1 sesame to salt ratio. The first time you make it adjust to taste and keep a note of any changes for next time.

Gomashio

2 cups sesame seeds (unhulled if possible)
3 tablespoons sea salt

Warm a heavy based fry pan (cast iron is ideal) on low-medium heat. Add the sesame seeds, shaking the pan or stirring frequently until they they are toasted (a golden brown colour). Don’t leave the seeds unattended while toasting as they can easily burn. As soon as the seeds are done, remove from the pan.

Coarsely grind the toasted seeds and sea salt together. This is traditionally done in a grooved mortar and pestle but a large regular one will work with a bit of decent pounding. A clean spice or coffee grinder is another option but check the consistency after a short whiz or you’ll end up with sesame paste. Some Japanese grocery stores sell small grinders to use at the table.

Store in a sealed glass jar. It will last for 1 – 6 months depending on the freshness of the seeds, ambient temperature and exposure to light.
Variation
Toast a sheet of nori (a type of seaweed commonly used in sushi) and crumble into the gomashio.
How to use gomashio
Gomashio can be sprinkled on most savoury dishes for example cooked brown rice, vegetables, eggs, edamame or soba noodles. A small pinch also pairs well with dark chocolate.

This recipe is vegan and gluten-free. There are more than 100 original recipes on Gill’s website. For a simple and delicious recipe in your inbox every month, subscribe to Gill’s monthly newsletter.

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