10583 Gomashio About 2 1/2 cups Thu Aug 17 15:08:00 -0700 2006 Fri Jan 23 16:01:27 -0800 2009 Easy Japanese CHOW http://www.chow.com/recipes/10583 Sat, 24 Jan 2009 00:01:27 GMT A simple mix of sesame seeds and salt A simple mix of sesame seeds and salt. A simple mix of sesame seeds and salt, gomashio is used mostly in Japan and Korea. Traditionally, it is made using a suribachi, a Japanese grooved ceramic mortar with a wooden pestle.

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  • Toast 3 tablespoons fine sea salt in a cast-iron skillet until it turns gray. Remove from the pan and set aside. In the same pan, toast 2 cups unhulled sesame seeds over low heat until crisp and browned, stirring often. Process the salt and seeds in pulses in a food processor. The gomashio should be light and sandy-textured, not mushy or pasty. Store in an airtight glass jar in a cool, dry place up to 1 month.
    • ]]>     http://www.chow.com/assets/2007/01/gomasio.jpg Aliza Green 67 Condiment/Sauce 301 3 tablespoons fine sea salt

    ]]>     300 2 cups unhulled sesame seeds

    ]]>     578 spice 863 sesame 181 salt 864 toasted 636 japanese 745 ethnic 681 nutty 384 easy 1023 aliza green