Origin and description
“ GOMASHIO ごま塩 – SESAME AND SALT ”.
Gomashio, a traditional Japanese spice blend, combines the nutty aromas of roasted black sesame seeds (19.8%) with fine sea salt. The name is derived from the Japanese words "goma" (sesame) and "shio" (salt). This blend is an integral part of Japanese cuisine and lends a distinctive aroma to many dishes.
Taste and aroma
Nutty, slightly salty, with a subtle depth from the roasted black sesame seeds.
Application
Gomashio is incredibly versatile and is traditionally used as a seasoning for sushi, udon noodles, fish, meat, seaweed, and vegetables. Sprinkle it over rice dishes, use it as a topping for salads, or as a finishing touch for roasted vegetables. It's also a healthier alternative to plain salt, as the sesame seeds contribute much of the flavor.
Interesting facts
Gomashio is valued in Japan not only as a spice but also in macrobiotics, where it symbolizes balance: salt represents contraction, sesame expansion. Traditionally, it is freshly ground in a suribachi (Japanese mortar) to optimally release its aromas. The intensity can be varied by adjusting the ratio of sesame to salt – in Japanese cuisine, mixtures ranging from 5:1 to 15:1 are common.
Ingredients
Sea salt, black sesame (19.8%).
| Nutritional Value | per 100 g |
| Energy | 53 kJ / 13 kcal |
| Fat | 0.7 g |
| of which saturated fatty acids | 0.1 g |
| Carbohydrates | 1.2 g |
| of which sugar | 1.2 g |
| Protein | 0.5 g |
| Salt | 96.2 g |
