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2 1/2 cups Easy
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Ingredients (2)

  • 3 tablespoons fine sea salt
  • 2 cups unhulled sesame seeds
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Nutritional Information
  • Calories206
  • Fat17.88g
  • Saturated fat2.5g
  • Trans fat
  • Carbs8.44g
  • Fiber4.25g
  • Sugar0.11g
  • Protein6.38g
  • Cholesterol
  • Sodium83.72mg
  • Nutritional Analysis per serving (8 servings) Powered by

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.


  1. 1Toast 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.
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