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{{Short description|Japanese condiment made from sesame and salt}}
[[Image:Gomashio.JPG|thumb|right|270px|A small bowl of ''gomashio'']]
{{No footnotes|date=July 2019}}
[[File:నువ్వుపొడి (2).jpg|thumb|right|270px|A small glass jar of homemade '''Seasame Powder''']]
{{Infobox food
⚫
'''''Gomashio''''' ([[hiragana]]: [[wikt:ごま塩|ごま塩]]; also spelled '''''gomasio''''') is a dry [[condiment]], similar to [[furikake]], made from unhulled [[sesame|sesame seeds]] (ごま, ''goma'') and [[edible salt|salt]] ([[wikt:塩|塩]], ''shio''). It is often used in [[Cuisine of Japan|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.
| name = Gomashio
| type = [[Condiment]]
| country = [[Japan]]
| region =
| main_ingredient = [[Sesame seed]]s, [[salt]]
}}
⚫
'''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.


==Composition and use==
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.<!--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.
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.


''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 and surikogi|suribachi]].
''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]]''.


''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]]".
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]]".

[[File:Gomashio.JPG|thumb|Gomashio]]


==See also==
==See also==
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==External links==
==External links==
*[https://web.archive.org/web/20110714195927/http://www.northof49naturals.com/kootenay-kitchen/sesame-sprinkles-gomashio/ Gomashio page]
*[https://web.archive.org/web/20110714195927/http://www.northof49naturals.com/kootenay-kitchen/sesame-sprinkles-gomashio/ Gomashio page] at northof49naturals.com
*[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)]


Latest revision as of 09:30, 6 June 2023

Gomashio
TypeCondiment
Place of originJapan
Main ingredientsSesame 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".

Gomashio

See also

[edit]
[edit]
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