Gomasio (ごま塩)
Traditional Japanese condiment made from sesame seeds and sea salt

Introduction
Gomasio is a simple and ancient Japanese condiment primarily made from toasted sesame seeds and sea salt. Used for centuries, it adds a mild, slightly toasted umami flavor that enhances rice, vegetables, salads, and many other dishes. The word comes from goma (ごま), meaning "sesame," and shio (塩), meaning "salt."

In Japanese cuisine, it is especially appreciated by macrobiotic diet followers and in households for its nutritional qualities and delicate taste.

Japanese-origin ingredients for authentic gomasio

• 100 g of Japanese white sesame seeds (白ごま, shiro goma) — ideally grown in Japan, for example in the Kyushu region, known for its high-quality sesame.

• 1 tablespoon of Japanese sea salt (海塩, umishio) — unrefined salt, artisanally harvested along Japanese coasts, such as Amami or Setouchi salt.

• Optional: 1 teaspoon of dried seaweed (昆布, kombu) — dried kombu from Hokkaido, rich in natural glutamates that enhance umami flavor.

Why is gomasio interesting?

• Nutrition: Sesame seeds are rich in unsaturated fatty acids, calcium, iron, magnesium, B vitamins, and antioxidants. Gomasio allows reducing salt intake while keeping pleasant flavor.

• Flavor: Toasting sesame reveals an intense nutty taste that harmonizes with salt, providing a subtle and balanced umami touch.

• Ease of use: Easy to prepare, versatile, and keeps well in an airtight jar.

Traditional Gomasio preparation

1. Toast the sesame seeds: In a pan over medium heat, add the Japanese white sesame seeds.
   Toast gently, stirring frequently for 5 to 7 minutes until golden and aromatic. Be careful not to burn them.

2. Cooling: Remove seeds from the pan and let them cool for a few minutes.

3. Grinding and mixing: In a Japanese mortar (suribachi) or small food processor, add the toasted sesame seeds, Japanese sea salt, and if desired, dried kombu powder.
   Lightly grind until you get a coarse texture — avoid turning it into a fine powder as gomasio should retain some crunch.

4. Storage: Transfer the gomasio to an airtight jar.
   Store away from light and humidity. It keeps for several weeks.

Traditional uses of gomasio

• Sprinkle over steamed white rice (gohan)

• Season steamed or sautéed vegetables

• Add to salads, soups, or cereals

• Accompany tofu, onigiri (rice balls), bentos

• Partially or fully replace salt in dishes to reduce sodium intake

Simple traditional Japanese Gomasio recipe
Ingredients:

• 100 g Japanese white sesame seeds (shiro goma)

• 1 tablespoon Japanese sea salt (umishio)

• Optional: 1 teaspoon dried kombu powder

Preparation:

1. Toast sesame seeds in a pan over medium heat for 5–7 minutes, stirring often.

2. Let cool.

3. Mix seeds, salt, and kombu (if used) in a mortar. Lightly grind to a coarse texture.

4. Store in an airtight jar.

Conclusion
Japanese gomasio is a simple, healthy, and tasty condiment that embodies the purity and culinary tradition of Japan. Its nutritional richness and delicate flavor make it a staple for those wanting to season their dishes naturally and elegantly.