Gomasio is a Japanese condiment that comes from "goma" for "sesame", and "shio" for "salt". Logically, it is a mixture of roasted and crushed sesame seeds and sea salt. It has been part of traditional Japanese cuisine since sesame oil, which originated in India, arrived in Asian countries several thousand years ago.
A must for vegans and vegetarians, but also in Ayurvedic cuisine, where the sesame seed symbolises immortality, this condiment is a real star of macrobiotic cuisine, a way of eating derived from the Chinese philosophy of yin and yang, which aims to maintain a fair balance between lack and excess.
The Japanese condiment can also help to reduce salt consumption as it contains much less salt than sea salt: it consists of about 95% sesame seeds and 5% salt.
This is a good thing for people who eat a lot of salt, which is bad for high blood pressure.
The spice goes well with almost everything and can be used like regular salt. Its flavour comes out very well in a vinaigrette sauce, based on walnut, sesame or olive oil, or sprinkled directly on a salad.
It can also be used in hot dishes, at the end of cooking, on vegetables, meat or even pasta.
As winter approaches, gomasio can also be used to liven up soups. Even more surprisingly, it can be used in bread dough or on a salmon carpaccio.