📝 About This Recipe
Gomashio is the soul of Japanese macrobiotic seasoning, a deceptively simple blend of toasted sesame seeds and sea salt that transforms humble grains into a gourmet experience. This recipe focuses on the traditional 'suribachi' method, where the seeds are partially crushed to release their nutty oils without turning into a paste, creating a fragrant, savory crunch. Paired with perfectly polished, short-grain white rice, this dish represents the pinnacle of Japanese comfort and minimalist culinary elegance.
🥗 Ingredients
The Gomashio (Sesame Salt)
- 4 tablespoons Unhulled Black Sesame Seeds (high quality, organic preferred)
- 2 tablespoons Unhulled Tan/White Sesame Seeds (for a multi-tonal flavor profile)
- 1 tablespoon Coarse Sea Salt (Maldon or high-quality grey sea salt)
- 1/2 teaspoon Dried Shiso Leaves (optional; finely crumbled for herbal notes)
The Perfect Rice Base
- 2 cups Japanese Short-Grain Rice (such as Koshihikari or Hitomebore)
- 2 1/4 cups Filtered Water (adjust slightly based on rice age)
- 1 piece Kombu (Dried Kelp) (2-inch square, wiped with a damp cloth)
- 1 tablespoon Sake (to add shine and depth to the grain)
Optional Aromatics & Garnishes
- 2 pieces Scallions (whites and light greens only, sliced paper-thin)
- 4 pieces Pickled Plum (Umeboshi) (one for each serving bowl)
- 1/4 cup Toasted Nori Strips (matchstick slices)
👨🍳 Instructions
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1
Place the rice in a large bowl and cover with cold water. Swirl gently with your hand, drain, and repeat 3-4 times until the water runs clear. This removes excess starch for a fluffy texture.
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2
Drain the rice in a fine-mesh sieve and let it sit for at least 30 minutes. This allows the moisture to distribute evenly through each grain.
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3
Transfer the rice to a heavy-bottomed pot or rice cooker. Add the filtered water, the piece of kombu, and the tablespoon of sake.
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4
If using a pot, bring to a boil over medium-high heat. Once boiling, reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid!
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5
While the rice cooks, place the sea salt in a dry skillet over medium heat. Toast for 2 minutes until it looks slightly grey and smells 'sharp'. Remove and place in a suribachi (mortar).
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6
In the same skillet, add the black and tan sesame seeds. Toast over medium-low heat, shaking the pan constantly. Listen for the 'pop' and wait for a nutty aroma (about 3-5 minutes).
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7
Test the seeds by pressing one between your thumb and ring finger; if it crushes easily, they are ready. Do not over-toast or they will turn bitter.
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8
Add the hot seeds to the mortar with the salt. Using a pestle (surikogi), grind in a circular motion until about 50-70% of the seeds are crushed. You want a mix of powder and whole seeds.
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9
If using dried shiso, stir it into the warm gomashio now. The residual heat will wake up the herbs.
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10
Once the rice timer goes off, remove the pot from heat (or let the rice cooker switch to 'warm'). Let it steam, undisturbed, for another 10 minutes.
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11
Remove the lid and discard the kombu. Use a rice paddle to gently 'fold' the rice from the bottom up, being careful not to mash the grains.
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12
Scoop the fluffy rice into individual bowls. Generously sprinkle the fresh gomashio over the top while the rice is steaming hot.
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13
Garnish with a single umeboshi plum in the center, a few nori strips, and the sliced scallions if desired.
💡 Chef's Tips
Always toast the salt before the seeds; it removes moisture and allows the salt to adhere better to the sesame oils. Ratio matters: The traditional macrobiotic ratio is 1 part salt to 8-12 parts sesame. Adjust based on your sodium preference. Never use a food processor; the high speed will turn the seeds into tahini. The manual grind is essential for the correct texture. Store leftover gomashio in an airtight glass jar in the refrigerator for up to 2 weeks to keep the oils from going rancid. If your rice is 'new crop' (shinmai), use slightly less water as it contains more natural moisture.
🍽️ Serving Suggestions
Serve alongside a warm bowl of Miso Soup with silken tofu and wakame. Pair with a piece of Salt-Grilled Salmon (Shiozake) for a complete Japanese breakfast. Enjoy with a side of chilled spinach ohitashi (blanched spinach with dashi and soy). Accompany with a pot of hot Genmaicha (brown rice green tea) to complement the toasted notes. Use the leftovers to make Onigiri (rice balls), rolling the edges in extra gomashio.