Remember when the whole world started putting everything bagel seasoning on avocado toast? Same. We didn’t hate the trend, because sesame seeds + poppy seeds + garlic flakes + salt = crunchy and savory. But it’s time for something new, dammit.
That’s why we’re here to introduce you to gomashio (sometimes spelled gomasio), a traditional Japanese condiment made from toasted sesame seeds and sea salt.
Eden Foods, which sells a line of gomashio at Whole Foods, describes it like this: “sesame oil is released by roasting [the seeds], coats the salt and amplifies it for more taste from less salt.” Eastern cultures don’t always put salt directly on their food—instead they use ingredients like gomashio and soy sauce to balance and enhance.
We like using gomashio to season our scrambled eggs, grain bowls, salad dressings and pastas with abandon. Kelp and zucchini noodle pad Thai is a great recipe to get you started.
Grab some from Whole Foods, your local Japanese market or Amazon for just a couple dollars. (And, for Instagramming purposes, we think the varieties that combine white and black sesame seeds are a bit prettier than the plain white blend.)
It’s also easy to DIY gomashio, if you choose: Toss sesame seeds and sea salt into a heavy skillet (a ratio of 5:1 is ideal) and toast over medium heat until the sesame seeds are golden, about 3 minutes. Cool and transfer to a pepper mill or spice grinder.
The stuff lasts for a long time, about two years (if you don’t use it up first). What do you want to sprinkle it on?