Made with sesame seeds and salt, gomasio is used on plain rice and also adds flavor to any dish.

The standard ratio is 18 sesame to 1 salt.  I usually use a large teaspoon to get the desired amount that lasts me for a week or a little longer.

After making it, I keep it in a glass jar with a tight lid.

Heat a skillet on a high flame. Roast the salt first for few minutes until it looks shiny.

Place the roasted salt it in a suribachi (clay bowl with ridges, designed for grinding). 

Suribachi Grinder
 

Put the clean sesame seeds in the hot skillet and roast on high flame, stirring constantly with a wooden spoon. Shake the skillet from time to time because the seeds tend to burn easily.  When the seeds start to give off a good fragrance, try to crush one between your thumb and small finger. If it crushes easily, then it is done.

Grind the seeds and the salt in the suribachi with a pestle, applying a slow circular motion, until most of the seeds are crushed. After it is cool, put the gomasio in a glass jar with a tight lid.

Rosanna making gomasio

Japanese mill with gomasio
For those that want to grind the gomasio at the table, this little mill from Japan saves time and extra work.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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