Gomasio (toasted sesame seeds with salt, in japanese), is the most popular macrobiotic condiment.
- 1 cup raw sesame seeds.
- 1 tsp unrefined seasalt.
Wash the sesame seeds in a pan and rinse them.
Then toast the sesame seeds on medium fire in a cast iron saucepan. Stir all the time in order to get them all toasted evenly. They will be ready when you can easily crush them between your two fingers. It will release a nice flavour. Add salt halfway through the toasting to warm it up.
Grind in a suribachi.
Keep in an airtight container. Gomasio is rich in healthy fatty acids which will decay if the jar is not closed properly.
Sesame is an excellent source of protein, essential fatty acids, fiber, calcium, iron and other trace elements which are vital to the body. Sesame seeds are better when they are toasted because raw oil is less digestible. Its saly-sour taste makes balance with the natural flavour of whole grains and vegetables. We should not overtoast them.
The proportion of salt and sesame depends on the age and physical activity. Too much will make you crave liquids, fruits and sweet foods.