Gomasio is a Japanese style condiment made from sesame seeds and salt. The sesame seeds are toasted, ground and combined with salt and sometimes other spices. Sesame seeds are high in calcium and an excellent source of nourishment for the nervous and muscular skeletal systems. Seaweed is high in many vitamins, minerals and trace minerals, good for the cardiovascular system, nervous system, skin and muscular skeletal system. I used three different kinds of seaweed in this recipe, but feel free to use your personal favorite.
I like to keep a small jar of gomasio in a spice jar at the table to encourage its use as a condiment. I store the rest in the refrigerator where it will stay fresh and keep longer. Store in a jar with a tight fitting lid in the refrigerator for up to a month.
Makes about 1 1/2 cups of gomasio.
1 cup unhulled sesame seeds
1 cup seaweed (I used digitata kelp, alaria and dulse)
Toast sesame seeds over medium heat until they are golden brown. Before they are done roasting they will begin to pop, from this point on stir constantly so they do not burn. Set aside to cool. Put the seaweed in the blender and blend or grind until broken into small pieces, 1 – 2 minutes. If necessary, tilt the blender to one side, to increase the seaweeds exposure to the blade. Once ground, add the sesame seeds and salt. Start with 1/4 teaspoon of salt. I usually use 1/2 teaspoon, but start with less and add more according to your taste preferences. Grind for just long enough that you no longer see whole sesame seeds. If the mixture stops moving in the blender, turn it off, give it a quick stir and blend again briefly. Don’t blend it for too long or it will get pasty.
Enjoy as a condiment on salads, eggs, miso soup, rice and grain dishes or anything else that suits your fancy!