A simple mix of sesame seeds and salt, gomashio is used mostly in Japan and Korea. Traditionally, it is made using a suribachi, a Japanese grooved ceramic mortar with a wooden pestle.

  • Yield: 2 1/2 cups
  • Difficulty: Easy
  • Total: Under 10 mins 
  • Active: Under 10 mins

Ingredients (2)

  • 3 tablespoons fine sea salt
  • 2 cups unhulled sesame seeds


  1. Toast 3 tablespoons fine sea salt in a cast-iron skillet until it turns gray. Remove from the pan and set aside. In the same pan, toast 2 cups unhulled sesame seeds over low heat until crisp and browned, stirring often. Process the salt and seeds in pulses in a food processor. The gomashio should be light and sandy-textured, not mushy or pasty. Store in an airtight glass jar in a cool, dry place up to 1 month.