Gomashi
Pictured above is a combination of white and black sesame seed, Himalayan pink salt, nori and shiso leaves.
Gomasio is a mineral rich Japanese seasoning salt made from sesame seeds and sea salt. It’s sprinkled on onigiri (rice balls), rice and vegetable dishes, noodles and sushi. The original is divinely easy and very adaptable. Gomashio is sometimes to used to treat fatigue and headaches from overly rich and sugary foods. Place a teaspoon of the seasoning in a tea cup and pour boiling green or twig tea over it.
Great as a gift, too. Let’s play with a few ideas.
Ingredients
1 cup black and/or white sesame seeds
3/4 - 2 Tablespoons of sea salt or high quality salt
That’s it…that’s the basic recipe.
Consider adding in - one, two or more. Take a little nibble and see what you like together.
1 tsp crumbled dried nori
1 tsp dried nettles
1 tsp dried parsley or shiso leaves
Instructions
In a dry skillet, over medium heat roast sesame seeds. Stir constantly to prevent burning–ick. Lightly brown seeds–because they are black, it’s hard to see this. Seeds should be fragrant after about 3-4 minutes. Remove from heat.
Using a mortar and pestle or blender, combine seeds, salt and herbs. Grind to your seasoning – coarse or fine - I don’t grind mine too much, but it is purely personal preference.
Recipe Energetics
Sesame nourishes yin and nourishes the Kidneys. Salt also nourishes yin and Kidneys and creates strength. Nettles are sweet, salty, cooling, and drying, they enter the Lung, Kidney, Liver, Heart, adrenals, and nourishes Yin. Parsley and shiso (taste a bit like basil) also nourish Yin, clear blood and fluids. This recipe helps treat allergies, gout, edema, anemia, eczema, diarrhea, adrenal exhaustion. Learn more about nettles.
Primary Season: Spring and Winter
