Gomashio: Difference between revisions
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{{Short description|Japanese condiment made from sesame and salt}} |
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[[Image:Gomashio.JPG|thumb|right|270px|A small bowl of ''gomashio'']] |
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{{No footnotes|date=July 2019}} |
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{{Infobox food |
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| name = Gomashio |
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| type = [[Condiment]] |
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| country = [[Japan]] |
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| region = |
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| main_ingredient = [[Sesame seed]]s, [[salt]] |
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}} |
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⚫ | '''Gomashio''' ([[hiragana]]: [[wikt:ごま塩|ごま塩]]; also spelled '''''gomasio''''') is a dry [[condiment]], similar to ''[[furikake]]'', made from unhulled {{nihongo|[[sesame seeds]]|ごま|goma}} and {{nihongo|[[edible salt|salt]]|[[wikt:塩|塩]]|shio}}. It is often used in [[Japanese cuisine]], such as a topping for ''[[sekihan]]''. It is also sometimes sprinkled over plain rice or ''[[onigiri]]''. Some commercially sold gomashio also has sugar mixed in with the salt. |
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==Composition and use== |
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The sesame seeds used to make ''gomashio'' may be either tan or black in color. They are toasted before being mixed with the salt. Occasionally the salt is also toasted. The ratio of sesame seeds to salt varies according to taste and diet, generally ranging between 5:1 (5 parts sesame seeds to 1 part salt) and 15:1. |
The sesame seeds used to make ''gomashio'' may be either tan or black in color. They are toasted before being mixed with the salt. Occasionally the salt is also toasted. The ratio of sesame seeds to salt varies according to taste and diet, generally ranging between 5:1 (5 parts sesame seeds to 1 part salt) and 15:1.{{clarify|date=October 2018 |reason=Is this by volume (i.e. tablespoons) or by weight?}} ''Gomashio'' is often homemade, though it is also commercially available in glass or [[plastic container]]s. |
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''Gomashio'' is also a part of the [[macrobiotic diet]], where it is used as a healthier alternative to ordinary salt. Generally, the ''gomashio'' used in macrobiotic cuisine will contain less salt than traditional Japanese ''gomashio'' (a ratio of 18 parts sesame seeds to 1 part salt is recommended for some individuals with a particularly restricted diet) and made by hand grinding in a [[ |
''Gomashio'' is also a part of the [[macrobiotic diet]], where it is used as a healthier alternative to ordinary salt. Generally, the ''gomashio'' used in macrobiotic cuisine will contain less salt than traditional Japanese ''gomashio'' (a ratio of 18 parts sesame seeds to 1 part salt is recommended for some individuals with a particularly restricted diet) and made by hand grinding in a ''[[suribachi]]''. |
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The word ''gomashio'' is also used in the [[Japanese language]] to describe a head of hair containing both white and black hair strands that intermingle, similar to the English idiom "[[wikt:salt and pepper|salt and pepper]]". |
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[[File:Gomashio.JPG|thumb|Gomashio]] |
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==See also== |
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* [[List of sesame seed dishes]] |
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==External links== |
==External links== |
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*[ |
*[https://web.archive.org/web/20110714195927/http://www.northof49naturals.com/kootenay-kitchen/sesame-sprinkles-gomashio/ Gomashio page] at northof49naturals.com |
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*[http://justbento.com/handbook/johbisai/homemade-furikake-no-6-gomashio-sesame-salt Blog post discussing Gomashio (includes recipe)] |
*[http://justbento.com/handbook/johbisai/homemade-furikake-no-6-gomashio-sesame-salt Blog post discussing Gomashio (includes recipe)] |
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{{condiments}} |
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{{portal bar|Food}} |
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[[Category:Japanese condiments]] |
[[Category:Japanese condiments]] |
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[[Category:Salted foods]] |
[[Category:Salted foods]] |
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[[Category:Sesame dishes]] |
Latest revision as of 09:30, 6 June 2023
This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (July 2019) |
Type | Condiment |
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Place of origin | Japan |
Main ingredients | Sesame seeds, salt |
Gomashio (hiragana: ごま塩; also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, goma) and salt (塩, shio). It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri. Some commercially sold gomashio also has sugar mixed in with the salt.
Composition and use
[edit]The sesame seeds used to make gomashio may be either tan or black in color. They are toasted before being mixed with the salt. Occasionally the salt is also toasted. The ratio of sesame seeds to salt varies according to taste and diet, generally ranging between 5:1 (5 parts sesame seeds to 1 part salt) and 15:1.[clarification needed] Gomashio is often homemade, though it is also commercially available in glass or plastic containers.
Gomashio is also a part of the macrobiotic diet, where it is used as a healthier alternative to ordinary salt. Generally, the gomashio used in macrobiotic cuisine will contain less salt than traditional Japanese gomashio (a ratio of 18 parts sesame seeds to 1 part salt is recommended for some individuals with a particularly restricted diet) and made by hand grinding in a suribachi.
The word gomashio is also used in the Japanese language to describe a head of hair containing both white and black hair strands that intermingle, similar to the English idiom "salt and pepper".
See also
[edit]External links
[edit]- Gomashio page at northof49naturals.com
- Blog post discussing Gomashio (includes recipe)