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Homemade Gomasio (Sesame Salt)
A nutty, savory Japanese condiment made from toasted sesame seeds ground with sea salt. This simple blend adds a delicate crunch and deep umami flavor to rice, vegetables, and salads. Ready in minutes, it transforms everyday meals with its toasty aroma and balanced saltiness.
For 12 servings
- roast · ~4 min
Toast the sesame seeds until golden and fragrant.
Place a small dry skillet over medium-low heat. Add the sesame seeds and toast, stirring constantly, until they turn lightly golden and release a nutty aroma, about 3 to 4 minutes. Watch carefully — they burn quickly. Remove from heat immediately and transfer to a cool plate so they stop cooking.
TIPKeep the seeds moving. The moment you smell toastiness, pull them off the heat — the carryover heat continues cooking. - roast · ~1 min
Warm the salt briefly in the same pan.
Return the empty skillet to low heat. Add the sea salt and warm it gently for 30 seconds, stirring. This drives off any residual moisture and makes the salt easier to grind. Remove from heat.
- mix · ~2 min
Grind the seeds and salt together until partially crushed.
Place the toasted sesame seeds and warm salt into a suribachi or mortar. Using a surikogi or pestle, grind in gentle circular motions. Aim for a texture where about 80% of the seeds are lightly crushed and the remaining 20% stay whole. This takes about 1 to 2 minutes. The mixture should look sandy and aromatic, not a paste.
TIPGrind with a light hand — do not pulverize into powder. The contrasting textures of crushed and whole seeds are what make gomasio special. - rest · ~10 min
Cool completely before storing.
Let the gomasio cool to room temperature in the bowl. Transfer to a clean, airtight glass jar. Store in a cool, dark place and use within 2 weeks for best flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use unhulled white sesame seeds for the most intense nutty flavor and extra calcium.
- 2Toast seeds in a single layer and stir constantly to prevent uneven browning or burning.
- 3Cool the toasted seeds on a separate plate immediately to stop carryover cooking.
- 4Warm the salt briefly to remove moisture, ensuring a drier, clump-free gomasio.
- 5Grind with a light hand — aim for 80% crushed seeds, 20% whole for ideal texture.
- 6Store in an airtight jar in a cool, dark place and use within 2 weeks for peak aroma.
Adapt it for your goals.
Black sesame gomasio
Replace white sesame seeds with black sesame seeds for a bolder, earthier flavor and a striking dark color that looks beautiful over pale rice or tofu.
spicy gomasioSpicy gomasio
Add 1/4 teaspoon of shichimi togarashi or red pepper flakes during grinding for a gentle heat that pairs well with grilled vegetables and noodles.
seaweed gomasioSeaweed gomasio
Tear a small sheet of nori into the mortar and grind it with the seeds and salt for an extra layer of oceanic umami and a subtle green tint.
low sodium gomasioLow-sodium gomasio
Reduce the sea salt to 1/2 teaspoon for a lower-sodium condiment that still delivers nutty crunch, ideal for those watching their salt intake.
Why this is on our healthy list.
Rich in Healthy Fats
Sesame seeds are packed with unsaturated fats that support heart health and provide sustained energy.
Good Source of Calcium
Unhulled sesame seeds are naturally high in calcium, which is essential for strong bones and teeth.
Contains Antioxidants
Sesame seeds contain sesamol and sesamin, compounds that help fight oxidative stress in the body.
Mineral Boost from Sea Salt
Using unrefined sea salt provides trace minerals like magnesium and potassium, unlike highly processed table salt.
Frequently asked questions
It's best to start with raw seeds since store-bought toasted seeds are often over-roasted and can taste bitter when ground.
