Gomasio, gomashio or sesame salt – whatever you call it, its properties are equally curative. This unique spice comes to us from the Far East, all the way from Japan! It’s very nutritious and low in sodium, which makes it a key element in macrobiotic cuisine. It’s gluten free and suitable for vegans. It can be sprinkled on anything: rice, noodles, salads, soups or stews, sushi, eggs, popcorn, cooked or fried vegetables. There isn’t a single meal on our table that goes without it, and it can also easily be on yours!
Ingredients for gomasio
salt (sea or Himalayan)
Pour sesame seeds into a dry, clean pan and put on low heat. Occasionally shake the pan so that all the seeds are evenly roasted. Bake for about 15 minutes, until the seeds turn golden yellow. When cool, transfer to a blender or coffee grinder and grind briefly. Add salt and stir.
Gomasio, gomashio or sesame salt has a very specific taste – it is characterized by the so-called umami, which is the fifth taste. Umami is a word borrowed from the Japanese language, and a literal translation would be pleasant taste. It is the taste that the human tongue senses with L-glutamate receptors. Believe it or not, our first encounter with umami is breast milk! Fish, meat, tomatoes, Chinese cabbage, spinach, celery, mushrooms, cheese and green tea are some of the foods rich in umami; in addition to their pleasant taste, they are extremely healthy.
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