Gomasio (Japanese sesame and seaweed salt)

This sesame seaweed condiment originates from Japanese cuisine. It’s usually made just with calcium-rich sesame seeds and sea salt, but I’ve given it a nutritional boost by adding seaweed, with all its important trace minerals.

Ingredients
  
70 grams organic sesame seeds
1-2 tablespoons nori flakes
¼ teaspoon Himalayan salt

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1. Dry toast the sesame seeds by gently warming them in a pan over low-medium heat, stirring gently till they release their fragrant nuttiness. This takes about 8-10 minutes. (Keep stirring to prevent burning). Transfer seeds to a mortar or coffee grinder and allow to cool.
2. Mix in the nori flakes and salt.
3. Grind in a mortar with a pestle or in a small coffee grinder or food processor. Store in a glass jar with lid in fridge.
4. Sprinkle over salads, avocado, stir-fries, fish, chicken, meat, rice, vegetables etc.

 
Maggie’s Tip
 
Great additions, add ½ - 1 teaspoon of any of the following at grinding stage:

• Cayenne pepper, chia seeds, peppercorns, cumin seeds - lightly toasted and crushed, dried oregano, dried chilli flakes, ground turmeric, hemp seeds, flax seeds, fennel seeds - lightly toasted and crushed, lightly toasted.
• NB: You can just make up the basic Gomasio and, depending on what you are cooking, you can add a little of any of the above extras – each will add different flavour and element.
• As seeds are toasted and freshly ground it is important to store them in a jar in the fridge as they will go stale quite quickly.
  
  

 

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Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

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