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Sesame Salt

Sesame Salt

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Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast. Make it with white or black sesame seeds—or do a confetti-like mix.


  • ¾ cup white and/or black sesame seeds

Recipe Preparation

  • Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.

  • Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)

  • Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

Reviews Section

Gomasio (Japanese Sesame Salt)

HOMEMADE GOMASIO (JAPANESE SESAME SALT) Japan’s famous low-sodium, flavorful and umami-rich seasoning blend that is as versatile as it is delicious! Toasted sesame seeds are ground and tossed with sea salt to create a unique blend that you’ll be glad to reach for at the dinner table!

Making your own gomasio couldn’t be simpler. Also spelled gomashio, this simple seasoning blend has just two ingredients but the flavor impact it has on food is fabulous!

Buy edamame in pods for this recipe

Edamame is soy beans that are picked when they’re young and green, versus the mature soy used to make tofu. That means they’re full of plant-based protein, which makes them great for vegetarian and vegan diets! Alex and I eat mostly plant-based, so we love serving edamame because it adds protein that helps to keep us full.

You can buy edamame two ways: frozen shelled and frozen in pods. Edamame in pods are the kind served in Japanese restaurants as a snack or side. Shelled edamame can be used in salads, fried rice, noodle bowls, etc. You can also serve shelled edamame as a side dish: go to Shelled Edamame.

Ground Sesame Chicken

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Easy Ground Sesame Chicken has all the sticky sweet sesame flavor you crave with half the calories. A healthy twist on a food court favorite in 20 minutes!

Mall-inspired Sesame Chicken is a go-to family favorite! It’s an Asian Dinner Recipe that is the perfect amount of sweet and savory, mild enough for everyone to enjoy.


Sesame Chicken is one of the best classic take out dishes with a sticky sweet sauce that’s so finger lickin’ good. This ground version is tastier, cheaper, and healthier than anything you get at the mall. No need to wait for a fresh batch, or worse, suffer through what’s left under the heat lamps. In just 30 minutes you’ll have dinner on the table and a lot of happy “customers”.

Made with just a handful of ingredients, this easy Ground Sesame Chicken packs in a lot of flavor! The key is a good quality sesame oil for the best Ground Sesame Chicken. Grab a small bottle where they sell Asian food products in the store. It may seem a bit pricey, but you only need a little bit for a lot of flavor.

Brown sugar is the other big flavor maker in Ground Sesame Chicken. Unlike other Chinese chicken dishes that use white sugar, like Orange Chicken, the sauce is less sweet and sticky thanks to the molasses in brown sugar. You don’t want use white sugar in this dish, instead swap in honey if you don’t have brown sugar.

Ground Sesame Chicken makes amazing lettuce wraps! Chop up some water chestnuts and cook them with the chicken for extra crunch. Serve Ground Sesame Chicken with other food court favorites like Chow Mein and Steamed Rice, both easily made in about the same time. Make dinner even more healthy with a side of Roasted Broccoli!

Squash Half-Moons with Butter, Sesame, and Salt Recipe | Cook the Book

This Thanksgiving I wanted a squash recipe that was completely new, different, and exciting. In past years I've pureed butternuts for soup, roasted all manners of acorns and kabochas, and meticulously filled squash ravioli. And while all of these dishes were good and sometimes even great, I can't help but think they are, well, kind of dull. There just had to be something else out there.

Matt and Ted Lee have a way with vegetables, a knack for combining ordinary flavors in simple ways that work in extraordinary ways. Take this recipe for Squash Half-Moons with Butter, Sesame, and Salt from Simple Fresh Southern for example—sweet kabocha squash basted with butter that's been spiced with garam masala, all finished with toasted sesame seeds.

The recipe is so basic: only five ingredients (and two of them are butter and salt), but the half-moons of squash that come out of the oven are as beautiful as the flavors are complex. The garam masala butter caramelizes the squash slices, giving them a slightly chewy skin and a creamy interior. The sesame seeds add a crunch and burst of their own toasty flavor. This dish is pretty much the polar opposite of all sleepy, safe, and boring squash dishes out there.

Win Simple Fresh Southern

As always with our Cook the Book feature, we have five (5) copies of Simple Fresh Southern to give away this week.

Grilled Shishito Peppers with Sesame Oil and Salt Recipe | Cook the Book

A few weeks back I nominated Fried Stuffed Olives into my unofficial bar snacks hall of fame. This week I have another contender for the list: Grilled Shishito Peppers with Sesame Oil and Salt, courtesy of Steven Raichlen's Planet Barbecue! While the preparation of the tiny shishitos is minimal (merely brushed with sesame oil, grilled until blistering, and salted), the excitement comes from the somewhat volatile nature of the peppers. Once grilled, the flavor of the peppers is grassy and sweet but one out of every five or so is spicy enough to have you reaching for a cool drink.

Shishito peppers are like the Russian roulette of hors d'oeuvres—you never know what you're going to get. If you're sharing these grilled peppers with a crowd that isn't well-versed in the Scoville scale, you might want to warn them, and of course, have plenty of cold beers on hand to quench the heat.

As always with our Cook the Book feature, we have five (5) copies of Planet Barbecue! to give away this week.

More uses for this Asian salad dressing

While this is made for salads and coleslaw, it's a versatile recipe.

  • Add some extra tahini (so it's thicker) and use it as a dip.
  • Use it to marinate chicken or tofu.
  • Pour it over rice.

Radishes With Sesame Salt

Taking inspiration from the simple radish-butter-salt treatment, I created this easy appetizer, swapping in coconut oil and sesame seeds to double up on tasty fat while keeping these bites plant-based. Because coconut oil liquifies at room temperature and hardens when chilled, it clings to radishes in a thin sheen while holding the seeds and salt when refrigerated. That makes these ideal appetizers for entertaining. You can make them ahead of time and simply keep them in the cooler until guests arrive. They can pick up the radishes by their stems and enjoy them in one or two bites. You can do the same for a snack

Wash the radishes well and rub dry with paper towels. Discard any yellow or wilting leaves, but keep the stems intact. If the radishes are larger than 1 inch in diameter, halve or quarter lengthwise.

Melt the coconut oil either by heating in a small saucepan over low heat or microwaving in a small bowl in 5-second increments.

Line a large plate or rimmed baking sheet with parchment or wax paper. Dip the bottom half of a radish into the oil, shake off excess, then sprinkle the oil-coated half with some sesame seeds and a tiny pinch of salt. Put on the prepared plate. Repeat with the remaining radishes, oil, sesame seeds and salt.

Refrigerate uncovered until the oil hardens, at least 5 minutes. Serve cold.

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Fanatic Cook

I was introduced to gomasio about the time I was introduced to Macrobiotics - a Japanese philosophy that, among its many food-related principles, extols the virtues of sesame salt, not least for what it claims are its natural healing properties. Well, the Macrobiotics didn't stick (although there are some good basic tenets there), but the gomasio sure did.

Gomasio is one flavor powerhouse. Used as a replacement for salt on whole grains (it's very good on rice), soups, stews, and vegetables, it's a delicious way to reduce sodium while adding a little calcium, magnesium, iron, protein, and fiber.

Note: The photo above is a juxtaposition of my raw, unhulled, unroasted seeds on the left, and my toasted, ground seeds on the right.

Gomasio is made by grinding dry-roasted sesame seeds with salt. You can purchase it prepared, but it's easy to make, and the fresh-roasted sesame seed taste isn't something you're likely to find in a jar that has been sitting on a grocery store shelf for god knows how long.

The seeds are about 50% oil by weight, almost half of that is the rancid-vulnerable polyunsaturated type. Luckily, as Harold McGee writes in his book On Food and Cooking, The Science and Lore of the Kitchen:

From what I can tell, sesame seeds aren't chock full of vitamin E, not like an almond. Maybe there's enough there to supply a little seed's needs, if not the needs of a 100 kg human male. One nutrient they are chock full of is calcium - 60 mg in just 2 teaspoons!


1/4 cup raw, unhulled sesame seeds
1 tsp. table salt

1 Place seeds (any color - black, brown, red, yellow, tan, ivory, etc.) in a clean, dry, frying pan and toast on low heat, stirring often, until golden or until they start to pop - try to pull them off the heat before popping takes place.

Note: I used the lowest setting on my gas hob. My seeds toasted in 20 minutes. Many recipes claim they'll toast in 5 minutes, but I suspect they're using higher heat. The longer, lower-temp toasting will result in more even heat distribution, more even browning, and a more potent roasted flavor (since more seeds will have undergone browning reactions).

2 Allow the seeds to cool for about 10 minutes, then place in a small electric grinder with the salt and pulse a few times until most of the seeds are cracked open. Be careful not to grind to a flour consistency you want some of the texture of the seed to remain.

Note: Change any quantities you like. The typical ratio is 8 parts sesame seeds to 1 part salt, but you can use less or even no salt if you prefer.

The technique for making gomasio shown above is convenient and time-saving. The traditional method (learned from my Macrobiotic days) involves toasting the salt, preferably a fine grain sea salt, until it shines letting the salt cool then grinding it by hand with a Janapese mortar and pestle (suribachi). The seeds are roasted in the same manner as above, but then ground in the mortar with the salt until most of the seeds have cracked open.

Watch the video: Salt Odyssey - Pas mageirevontas (July 2022).


  1. O'shea

    the latter is very soulful!

  2. Graeham

    I would like to know, thanks for the info.

  3. Telamon

    I apologize, but this variant does not suit me.

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