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Gomashio is the perfect garnish for a range of your favourite Japanese dishes. Ready in minutes, sprinkle your Japanese sesame salt over sekihan, onigiri or anything that calls for a little salt kick!

Why We Love This

Gomashio is a super simple Japanese condiment you can whip up whenever you need it most!

Some store-bought versions of gomasio amp up the salt and skimp out on the sesame seeds. We love making our own sesame salt since you can easily tweak the ratio to your taste.

Related: 10 Epic Japanese Sauces / Shichimi Togarashi (7 Spice) / Furikake

What is Gomashio?

Gomashio (also written as gomasio, goma shio or ごま塩) is a popular Japanese condiment made from sesame seeds mixed with salt. Goma means sesame and shio means salt.

Japanese sesame salt is most often made with black sesame seeds, but can also be made with white sesame seeds or toasted sesame seeds for a light tan colour instead.

It can be used as a kind of furikake rice seasoning on freshly cooked sushi rice, but is most commonly served with sekihan (sticky rice with adzuki beans) or sprinkled over onigiri rice balls.

Since the salt is mixed with sesame seeds, it’s a good alternative to regular salt for people who want to reduce sodium in their diet without sacrificing on flavour.

How to make Gomashio:

Dry Toasting Sesame Seeds and Salt

1. Lightly dry fry black sesame seeds for a few minutes in a small frying pan over medium low heat. Stir or move the sesame seeds every so often to evenly toast.
2. Sprinkle over the salt, stir it through the black sesame seeds and continue to toast for another minute.

Optional: If Adding Water

1. Pour water into the hot pan and continue mixing. The salt will dissolve and coat the sesame seeds as the water evaporates (and coat pan, so scrape this off as you go).
2. Turn off the heat and keep mixing until all the salt is scraped off the bottom and sides of the pan and the sesame seeds are well coated.

Optional: If Grinding

1. Pour the toasted sesame seeds and salt into a suribachi / mortar and pestle and grind into a powder.

To Finish (For All Versions)

1. Pour the sesame salt into a dish if serving or a small glass jar (allow to cool before putting the lid on and storing).

Wandercook’s Tips

• Storage – Store leftover gomashio in a sealed airtight container in the pantry. Small glass jars or spice jars are perfect for this!

FAQs

Variations

• Extra Flavour – Add a sprinkle of sugar and crushed or sliced nori and you’ll have made yourself a simple batch of nori komi furikake!

Make more of your favourite Japanese condiments next:

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