How to make Gomashio? – a staple macrobiotic Condiment

For the Ingredients, you will need  1/2 cup of sesame seeds and  a 1/2 teaspoon of Sea Salt  


Today I’m making Gomashio.

It is a staple condiment in the macrobiotic diet. Gomashio is easy to make and it tastes very good. Especially on top of grain or veggies.

So I like to start by preheating my iron skillet for a little while then after preheated I pour half a cup of sesame seeds. In this video, I’m only using half a cup but if you want to make more you can.

Also, make sure the flame is on medium. Anything higher will burn the seeds. I will stir seeds often so they don’t burn. You will know when the seeds are done they will turn golden brown.

Toasted Sesame seeds

After they are done cooking you will place the seeds into the Suribachi bowl with a 1/2 teaspoon of Sea Salt and then you will crush the seeds with a wooden pestle. If you don’t have a Suribachi bowl you can use a blender or two rocks from outside as cavemen did. Just joking.

Ground sesame seeds

As much as I know there are two types of the sesame seeds tan and black. Both of the types have high calcium and magnesium content and to me, they appear as nature made supplements. Generally speaking, the black seeds are unhulled and have more of the minerals in comparison with the tan seeds. Tan seeds have more fat and therefore usually the choice for the gomashio. Since the oil in them helps digest the salt in the condiment.

With best regards… and stay cooking!
Your Mariya

Upcoming recipe – Seitan/barley/mushroom stew

Seitan – a wheat protein
Barley Seitan Stew – a perfect dish for winter and spring
How to make make Gomashio

One thought on “How to make Gomashio? – a staple macrobiotic Condiment

  • February 9, 2020 at 12:23 pm

    Terrific video and great information! Love the caveman joke!
    Keep up the good work!


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