Sesame seeds are vastly underrated in North America. They have been marginalized as an adornment on buns, rolls and decoratively sprinkled on food. These tasty, mini seeds have way more potential than just a garnish. Sesame seeds are super healthy- very high in calcium, magnesium, iron and B-complex vitamins. They are also rich in oleic acid, which can help lower bad cholesterol, and elevate good cholesterol. They are by far, downright delicious when toasted, imparting a rich, nutty, smoky flavour. I always have a jar of toasted sesame seeds on hand to add to dishes, and to make my favourite condiment, gomasio.
You might be wondering how gomasio fits into The Cultured Foodie website, as this is not a fermented recipe. It belongs to the “Foodie” part. This Japanese condiment supersizes the flavour that ferments bring to a dish. Gomasio pairs superbly with grilled vegetables, rice and noodle dishes. My two favourites are avocado toast with sauerkraut and sprouts, as well as soba noodles in peanut sauce topped with kimchi.
HOW TO MAKE GOMASIO
- sesame seeds (any colour)
- salt (fine grain kosher, sea, himalayan)
- Toast sesame seeds in a heavy bottom pan or in the oven. Stir often and keep a close eye on them- they burn easily!
2. Remove from heat once the seeds have turned golden (and smell delicious)!
3. Place in a mortar with a pinch of salt. Grind together and add more salt to taste. You can also use a coffee grinder or blender for a finer consistency.
4. Transfer to jar and enjoy!