While reading the March issue of Martha Stewart Living, we came across a recipe for basic steamed edamame (familiar) sprinkled with gomashio (not so much). What is this crunchy condiment? We've also seen a container of it in this Kitchen Tour: Zachary and Family. But it's easy to make your own.
In fact, Faith posted a recipe a couple of years ago:
Gomashio is simply toasted sesame seeds ground up with some coarse salt. You can make it in a spice grinder, which would be the easiest way, but we think a mortar and pestle or a food processor would work fine, too.
Most gomashio recipes we've seen use white sesame seeds, but you could also use black- which might look cool scattered over a salad or these cold peanut sesame noodles. It would also make a good coating for a piece of fish or meat.
Here's the recipe pictured above:
• Edamame with Sesame Salt, from Martha Stewart Living
Does anyone make their own gomashio? How do you use it?
Related: Ingredient Spotlight: Sesame Seeds
(Images: James Merrell for Martha Stewart Living; Dana Velden)
© 2009 Apartment Therapy
This stuff is also really, really, really good on tomatoes. I can't make a tomato sandwich without it.
view Eve in Hochelaga's profile
I'm a gomashio addict. There are also other varieties of furikake (or "rice seasoning") outside of goma shio furikake. I love the kinds that include toasted nori, and the Japanese brand Ajishima (http://www.ajishima.net/en-ajishima/images/products/products06-1.html), makes a bunch of varieties, including some that include dehydrated veggies, egg yolk, wasabi, and dried plum. All yummy! To add nori, just make the gomashio like above and set aside. Take a sheet of nori and toast over an open flame on your gas stove while grasping seaweed between chopsticks or tongs. Cut into small strips with scissors, and mix into the gomashio. Many varieties also mix in a tiny bit of sugar, which actually is really nice.
view lotusmoss's profile
Oh man lotusmoss, I love me some furikake! My friend cant get it where she lives and I send her a couple bottles every couple months. She loves it!
I just really love seaweed, I think.
view Taratootie42's profile
Yum! They have little grinders for sesame seeds on the tables at Ippudo (ramen) and the idea of mixing with salt and putting on edamame is making me hungry...
view mgood's profile
seaweed furikake is my ultimate favorite its perfect for rice balls ^_^
view simply_hibiscus's profile
Here's a way to make gomashio at home, from one of my favorite food blogs (besides The Kitchn, of course!): http://justbento.com/handbook/johbisai/homemade-furikake-no-6-gomashio-sesame-salt -- It has stovetop and oven instructions.
view peanut's profile