Gomasio Nero

Gomasio or Gomashio, which translates to "sesame salt," is a Japanese seasoning blend made from whole sesame seeds and sea salt. The seeds are toasted and finely chopped (or pounded in a mortar), resulting in this naturally plant-based seasoning. As a savory flavoring, gomasio is sprinkled on food to add flavor and enhance the umami taste. It is a versatile and delicious blend, which is very popular on the table with vegetarians and vegans, and with those who follow a macrobiotic diet. In fact, gomasio is a fundamental part of this diet inspired by Zen Buddhism, which aims to balance yin and yang.

It is not an excessively light seasoning, given that sesame is an oily seed, but it certainly represents a healthy choice to avoid excess sodium and salt. It is much loved for its nutritional value and unique flavor, especially in this version that includes black sesame.

Black Gomasio: properties and benefits

It is a simple seasoning but still manages to provide valuable nutrients. Thanks to sesame seeds, gomasio provides healthy minerals such as magnesium, calcium, zinc and iron. In addition, it contains valuable nutritional compounds such as amino acids and proteins. It provides vitamins B1 and B6, K, and can help in a balanced diet.

It is a much more nutritious way to lightly salt food, also adding a touch of intense saltiness - despite having a very low salt ratio. It is ideal for having a low sodium seasoning. For this reason, it also helps in managing blood pressure, when it is necessary to replace table salt in your diet - gomasio can be a great alternative. In this version of black gomasio, both white and dark sesame are used, which is richer in nutrients. White sesame comes from Africa while black sesame comes from Asia. The black one is highly appreciated in China and Japan for its natural antioxidant properties. As for the composition, in fact, black sesame is rich in beneficial phytochemicals, including antioxidants polyphenols, triterpenes, fatty acids, minerals, essential amino acids, vitamins; in addition to minerals such as calcium, iron, phosphorus. In both the dark and light versions, sesame provides omega 3 and phytosterols useful for the well-being of the body, and fibers suitable for the digestive system.

In terms of flavor, the two types of sesame are mixed in gomasio, combining the slightly stronger taste and crunchiness of the black one, with the less intense flavor of the white sesame seeds.

How to use black gomasio in the kitchen

It is used in place of salt or as a seasoning to sprinkle on foods - an all-purpose mix. Its flavor depends on the fact that, when the sesame seeds are toasted in a pan, they release their oils that coat the salt granules, enhancing their flavor. In fact, gomasio is predominantly salty and incorporates the delicate tone of sesame seeds to increase the umami properties of dishes, with a savory taste. This simple blend includes only three ingredients but the aromatic impact on food is exceptional. A few teaspoons of dry gomasio are enough to give character to a salad, to recipes based on rice and cereals, in raw or cooked vegetables. It is often used before serving dishes, as a finishing raw seasoning, but it can also be used in marinades. It is not advisable to bring gomasio to high temperatures since the sesame, already toasted, could release other compounds. In oriental cuisine, it is excellent on rice, rice balls, noodles stir-fried in the wok, sushi and sashimi - sushi is often rolled in gomasio just before serving. While throughout the world it has become an aromatic seasoning, often scattered on soups, potatoes and in particular on vegetables - it is excellent on broccoli and radicchio. It also enriches legumes such as beans or steamed chickpeas, and can accompany hummus. It can flavor pasta dishes and local recipes, to which it gives an exotic note as well as an intense savory tone. A pinch of gomasio can season meat excellently, as in recipes for Japanese chicken marinated in gomasio. It is also often used on salmon and in fish dishes. Many people use it to salt French fries, fried foods and popcorn. It also flavors sweets or particular fruits by contrast, as in recipes for avocado toast.

Cod with gomasio

Ingredients:

8 fil100 grams of cod (or hake or catfish) - 2 tablespoons of flour - 2 tablespoons of breadcrumbs - 3 tablespoons of Yuzu juice (or lemon or lime) - 3 tablespoons of olive oil - 4 tablespoons of Gomasio.

Preparation

Mix the flour, breadcrumbs and yuzu juice in a bowl. Coat the cod in the breadcrumb mixture. Fry them in hot oil in a pan for about 2-3 minutes, then sprinkle them with gomasio. Serve with grilled vegetables or salad.

Origins and History of Gomasio

This condiment derives its name from goma, a Japanese word meaning sesame, and shio meaning salt. Sometimes called sesame salt, it is traditionally made from unhulled sesame seeds with the outer layer intact. This is a way to add a little bitterness. Alternatively, hulled sesame seeds can be used to reduce the bitterness. The sesame seeds are toasted until golden brown and allowed to cool before being ground (or pounded) and combined with sea salt. Its history begins in Japan as the main spice in the macrobiotic diet, founded by George Ohsawa, which has its roots in Japanese cuisine. Some concepts of this diet were developed as early as the early 20th century, although some aspects date back to the 17th century. The macrobiotic diet is a pescatarian diet, emphasizing the use of locally grown produce and fermented soybeans. Of course, the macrobiotic diet includes fish, but gomasio is still a basic vegan condiment. The traditional tool for making gomasio is the suribachi, a ceramic bowl in which the wooden surikogi is used - the Japanese equivalent of a mortar or pestle, which makes it easier to grind the sesame seeds. In Western cooking, either pestles or spice grinders (or food processors) can be used.

The widespread diffusion of gomasio throughout the world is due in part to the growing success of Japanese cuisine, but also of macrobiotic cuisine. Today it is an easily available condiment, used in all types of cuisine. A Japanese variation also includes dried seaweed in the mixture. Some types of Gomasio, in fact, can incorporate a small strip of kombu and crush it together with toasted sesame seeds. In addition, some mixtures also include sugar. Speaking of sesame (Sesamum Indicum), a herbaceous plant of the Pedaliaceae family, it has been known for millennia and today we know about 30 varieties. It has been used as a food, medicine, ritual and spiritual practices in Asia and the Middle East. In Japan, both white and black sesame are present, with different recipes.

Black gomasio: when it is not recommended

It is a generally safe condiment, but to avoid unwanted effects it is preferable not to consume it excessively. The contraindications of gomasio, more than anything, are linked to its high caloric content, given the presence of sesame.