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Gomashio - What it is and its Culinary Use

Plamena M.Plamena M.
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Gomashio

Salt is one of the most fascinating and healthy spices. There is no physiological function in the living body that does not depend on natural salt. However, there is a huge difference between naturally found salts, that contain everything needed for regulating ion composition and cell function and the white, modified, cooking salt that we keep at the table and put in the dishes we eat every day.

Natural, unmodified salt is vitally important to our body. Table salt, on the other hand, worsens our health. The table salt that we are familiar with is made from sodium. When we consume it, we intake a product that has had all the valuable minerals taken out of the natural source, with practically nothing beneficial left. And because of the resulting imbalance, it brings us only health problems.

And then we have natural salt. It's crucial for our bodies. It has gathered within it the power of the sun's energy. And it is indeed unmodified, natural salt that is a powerful detoxifier and regulator of the physiological processes in our body. Every day we learn about the presence of ever more diverse types of natural salts with their health benefits, taste and colors.

Today we will examine a little-known salt - gomashio or gomasio. This is the Japanese sesame salt. When we consume it we gain all the benefits from the addition of the sesame seeds. It can be made at home. Here's how:

Gomashio

Gomashio salt

Ingredients: 4 tablespoons of sesame seeds, 1 teaspoon of salt.

Preparation: Heat the sesame seeds in a dry saucepan, stirring often. After 3 - 5 min, or until they get a light golden color, add the salt. While stirring, cook for another 30 seconds. Remove from the stove, place in a bowl and let it cool completely. Once cooled, grind it, but not too finely - you should see whole sesame seeds here and there. Store in an airtight container.

Gomashio salt is suitable for stewed or grilled vegetables, especially broccoli, brussels sprouts, green beans, turnips and others. If you are grilling the vegetables, it is best to sprinkle them with the mixture after they have cooked.

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