Gomashio: Difference between revisions
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[[Image:Gomashio.JPG|thumb|right|270px|A small bowl of ''gomashio'']] |
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'''''Gomashio''''' ([[wikt:ごま塩|ごま塩]]) is a flavoring, 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 over an ''[[onigiri]]''. |
'''''Gomashio''''' ([[hiragana]]: [[wikt:ごま塩|ごま塩]]; also spelled '''''gomasio''''') is a flavoring, 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 over an ''[[onigiri]]''. |
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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 together 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 containers. |
The sesame seeds used to make ''gomashio'' may be either tan or black in color. They are toasted before being mixed together 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 containers. |
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Revision as of 04:01, 3 February 2008
Gomashio (hiragana: ごま塩; also spelled gomasio) is a flavoring, 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 over an onigiri.
The sesame seeds used to make gomashio may be either tan or black in color. They are toasted before being mixed together 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. 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 more healthful 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 refer to describe a head of hair containing both gray and black hair strands that intermingle.