Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast. Make it with white or black sesame seeds—or do a confetti-like mix.
Recipe information
Yield
Makes about ¾ cup
Ingredients
¾
cup white and/or black sesame seeds
1
tsp. flaky sea salt
Need to make a substitution?
Preparation
Step 1
Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
Step 2
Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)
Step 3
Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.