Saturday, November 27, 2010

Homemade Gomashio | House Recipe

If any of you don't know what gomashio is, here's the description from wikipedia.  I use a LOT less salt! My gamashio recipe is VERY loose. Feel free to experiment with it if you like.

If you are in the Central Michigan area, Hometown Health has VERY fresh unhulled sesame seeds that work great for this! I was also able to obtain unhulled black sesame seeds as well.  They rock!
Here's where you can find them: Hometown Health Directions

Fresh Sesame Seeds
Sea Salt
Sesame or other cooking oil
Fresh Garlic
Fresh or dried hot peppers (optional)
Fresh Ginger (optional)

Take some fresh garlic and mince it up, adding salt to the mixture to soak up the garlic juice from the cutting board. This is an old garlic chopping trick my dad showed me years ago. I had some extra ginger that needed to be used up, so I threw some of that in there as well.  My partner and I like a little heat, so we use peppers too!

The black sesame seeds we recently purchased are super awesome! If you can't get them in your area, no worries -- just make sure that the sesame seeds you get are fresh.  If they have any bitterness to them, they've been sitting around for a while.

Use a cast iron pan or very thick skillet. Add a small amount of oil to the bottom of the pan and preheat. Throw in your sesame seeds and cook at low to moderate heat, stirring often.  My stove tends to be very very hot so it's hard for me to gauge a temp.  It should be a fairly low heat so it allows time for the chopped  to dry out.  You will hear the sesame seeds crackling and popping.  If the seeds are super fresh, some of them may jump out of the pan. ;) You may use a cover to prevent this and also to keep the heat in.  When the seeds start to turn a golden color, everything is done!  If your garlic doesn't seem dried out, leave the mixture set for a few hours or overnight. This typically gives the garlic time to dehydrate a little more.

Once everything cools, you can store your gamasio in glass jars un-refrigerated if you think you won't use it up within a few months.  We go through this stuff like crazy, so refrigeration is not an issue here.

This stuff is good on many types of food.  I sprinkle it on pasta, pizza, rice, bee bim bop and just about everything!


Ali on November 28, 2010 at 1:16 AM said...

I have to admit it, I have got no idea what this is?! Apart from the obvious, what is it?

starsunflower on November 28, 2010 at 8:50 AM said...

Oh sorry! The links are hard to see. I forgot to code the theme to make them a different color. Here's a link:

Ali on November 28, 2010 at 2:29 PM said...

Lol, no that was my fault, I didn't read properly. I like the look of those black sesame seeds.

starsunflower on November 29, 2010 at 1:06 AM said...

It's definitely hard to tell there are links there, depending on what browser you are running. The joys of web development. Something on the back burner to fix. Line breaks appear at the links in some browser versions.

The black sesame seeds are SO good. First time I've had them. They don't taste much different, but I bet they are even more nutritious, since they are a darker color. Not positive about that though.

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