Homemade Himalayan Salt Gomasio Recipe
This recipe enlivens the traditional macrobiotic seasoning, Gomasio (also spelled Gomashio), with the subtle, gourmet flavor of Himalayan Pink Salt!
This dry condiment which originated in Japanese cuisine is a sesame salt similar to Furikake and a fundamental seasoning used in a macrobiotic diet. The benefits of Gomasio include flavor as well as the ability to reduce the amount of sodium intake in your diet. Gomasio is an excellent substitute for salt and pepper and adds mouthwatering flavor to rice, soups, stews, casseroles and veggies, and is easy to make at home!
- 1 tsp Himalayan Sea Salt
- 15 tsp Sesame Seeds
1. Heat a cast iron frying pan over moderate heat.
2. Add 1 tsp of salt to the pan, stirring the salt around until it is completely dry.
3. Remove the salt from the heat and grind until fine using a salt grinder or mortar and pestle.
4. Add 15 tsp of sesame seeds to the same frying pan, stirring the seeds over moderate heat until they crack *A good test to see if your seeds are done:squeeze a sesame seed between your forefinger and thumb, if the seed cracks the seeds are done.
5. Once the seeds are done, remove them from the heat and grind them with a mortar and pestle until about half of the seeds are cracked and ground.
6. Add the toasted, ground sea salt to the sesame seeds and blend thoroughly.
7. Store your Gomasio in an airtight, dry container and refrigerate when not in use. (Ground Sesame Seeds go rancid quickly if not refrigerated.)
Simply mix together one part Himalayan Sea Salt with twelve parts toasted sesame seeds.
Mike Johnlink ( email@example.com )
“As you mentioned in the recipe Himalayan Sea Salt I was just wondering, is Himalayan Pink Salt and Himalayan Sea salt same thing ?”
Answer From Himalayan Salt Boutique:
“Yes, Himalayan Sea Salt is also known as Himalayan Pink Salt because of its peach/pink coloring. Thank you for your question, we are always happy to help!”