{"id":6543,"date":"2016-04-01T08:10:27","date_gmt":"2016-03-31T19:10:27","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=6543"},"modified":"2019-11-30T15:42:44","modified_gmt":"2019-11-30T02:42:44","slug":"how-to-make-gomashio-japanese-sesame-salt-seaweed","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/how-to-make-gomashio-japanese-sesame-salt-seaweed\/","title":{"rendered":"How to make Gomashio: Japanese Sesame Salt with seaweed"},"content":{"rendered":"

Gomashio is a Japanese condiment made from toasted sesame seeds with sea salt, used often in Macrobiotic cooking. This recipe includes a little added seaweed - it's simple and delicious!<\/p>\n

\"How<\/p>\n

This week I’ve been diving in and out of my favourite Macrobiotic cook books, and have an energetically warming, grounding, nourishing millet dish<\/a> on the way for you. A delicious and easy to make condiment that really jazzes up your plant based dishes, is the Japanese sesame salt – gomashio.<\/p>\n

Gomashio is traditionally a simple combination of toasted sesame seeds, ground with sea salt. Used as a seasoning over anything really – it’s fabulous sprinkled in your sushi before you roll it up, over hot soups and broths, salads and grains.<\/p>\n

[bctt tweet=\"How to make Gomashio - the classic Japanese sesame salt - with a seaweed twist! Recipe here.\"]<\/p>\n

Now, I have a wee twist on this classic, it simply adds a bit of seaweed – which gives the added benefit of sneaking in some minerals - particularly, iodine.<\/p>\n

The variety I have used is called Karengo, which is a delicious, yet mild tasting seaweed related to nori, native to New Zealand. Dulse flakes or kelp would work a treat if you can’t get your paws on New Zealand Karengo (I suspect wakame would be a bit tough, it is much nicer reconstituted in water\/broths\/soup).<\/p>\n

\"How<\/p>\n

Karengo<\/h2>\n

Karengo is the Maori name for Porphyra <\/em>spp., a species of red seaweed that has long been a part of the traditional diet. It grows abundantly along the Kaikoura coastline in the South Island. In the 1800’s, European settlers in New Zealand would make it into a milk pudding with a local variety of carrageenan, and, it was sent (dried) to troops during the Second World War – perhaps for its laxative effects (bizarre but true!) [1<\/a>].<\/p>\n

By the way, you may be more familiar with carageenan as Irish Moss – used in raw foods cuisine as a natural thickener – for example, to make a mousse, pudding or light cake without using cashews. I’ve done a post on How to Make Irish Moss Paste here.<\/a> <\/em><\/p>\n

History aside, seaweeds in general are known to be a good source of minerals, and, as our soils are so deplete, including just a little daily is a good way to up your intake, and incorporating them into a tasty seasoning is one such way to go about it.<\/p>\n

Happy experimenting – I’ll be sharing the perfect dish to use your new sprinkles on soon.<\/p>\n

Lx.<\/p>\n

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\ud83d\udcd6Recipe<\/h2>
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\"How<\/div>\n<\/div>\n

How to make Gomashio<\/h2>\n
<\/div>\nNaturopath Lauren Glucina<\/a><\/span>\n
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Sesame, seaweed and salt combine to make a simple yet tasty condiment. Yields approx. 2 cups, 32 servings (1 tablespoon per).<\/span><\/div>\n
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