This condiment is helpful in neutralizing acidities in the blood and
relieving tiredness. Gomashio is traditionally known to strengthen
the nervous system.
Black sesame seeds are preferable to brown, but brown seeds may be
used if black are unavailable.
Please follow your personal recommendations for ratio of sea salt
and sesame seeds.
The standard ration is 1 part salt to 18 parts sesame seeds.
1. Wash the sesame seeds in a fine mesh strainer and allow them
2. Dry-roast the sea salt in a stainless steel frying pan over
a medium-high flame until the sea salt becomes shiny.
3. Place the salt in a suribachi and grind into a fine powder.
4. Roast the seeds on medium heat. While roasting, push seeds back
and forth gently with a wooden paddle or wooden spoon to avoid burning.
The seeds are done when they crush easily between the thumb and
index finger, in about five to ten minutes. The seeds will begin
to pop when done and give off a nutty fragrance. Lower the flame
toward the end, and do not overcook or the seeds will have a bitter
5. While they are still hot, add the sesame seeds to the ground
salt in the suribachi. Slowly and gently grind the seeds in an even
circular motion with the suribachi pestle, making sure to use the
grooved sides of the suribachi to grind against instead of the bottom
of the bowl. Grind until each seed is crushed and thoroughly covered
6. Allow the gomashio to cool, then transfer it to an airtight glass
container to store.
7. Use sparingly over grain or vegetables.
This condiment is typically bought ready-made. It is made from one
cup minced burdock, lotus root, carrots, miso, sesame oil and ginger
flavor. The preparation time for tekka is over 16 hours, so if you
wish to prepare it yourself, please obtain the recipe from your
Soak 5-6 strips of kombu for several minutes. Cut into 1" squares.
Place in a saucepan and cover with a mixture of half water and half
tamari. Bring to a boil. Cover and reduce heat to low. Simmer until
all the juice is evaporated (about 30 to 40 minutes). Cool off and
store in a glass jar.
VARIATIONS: Prepare in the same way, but add ginger, mirin, rice
syrup or small dried fish (pre-roasted).
GREEN OR RED PEPPER WITH MISO
1 green or red pepper sliced.
1 tablespoon of dark sesame oil
1 teaspoon of barley miso
Sauté the pepper in oil for several minutes over a low heat.
Dilute miso with 1 - 2 tablespoons of water. Pour diluted miso in
the centre of the pepper but do not mix. Cover and simmer for about
30 minutes. Mix and serve.
CARROT TOPS WITH MISO
2 cups finely chopped carrot tops
1/4 to 1/2 cup of spring water
1 teaspoon miso mixed with 3 teaspoons spring water
Put carrot tops and water into a pot. Add the puréed miso
in the center of the greens. Cover and cook over low heat for about
5 to 10 minutes. The miso will filter down through the greens.
- Use oil instead of water. Sprinkle toasted sesame seeds at end.
- Use dandelion instead of carrot tops
- Use scallions instead of carrot tops
- Use chives
- Add lemmon rind or orange rind to the miso
WATERCRESS WITH MISO
1 bunch watercress
1 teaspoon dark sesame oil
1 teaspoon miso
Prepare in the same manner as the carrot tops condiment.
5-6 sheets of nori, cut into pieces.
Spring water and tamari sauce
Proceed as for shio kombu.
VARIATION: Use 1/3 tamari, 1/3 water and 1/3 mirin
1/2 of the condiment volume is daikon
4" piece of kombu
3 slices of ginger
Soak or chop everything fine. Place all ingredients in a small saucepan
with tamari and water and cook slowly until juice is boiled down.
Keep in a glass jar. Use a small amount (1-3 teaspoons) at a time
as recommended by your macrobiotic counselor.
SCALLION CONDIMENT WITH MISO AND RICE VINEGAR
1 bunch of chopped scallions in 2" pieces (roots to be chopped
1/2 teaspoon miso
1 teaspoon rice vinegar
Blanch in water and remove from water. Dilute 1/2 teaspoon of miso
in small amount of water, then add to the cooking water and simmer
for 3 minutes, then add 1 teaspoon of rice vinegar. Allow to cool
down and pour over the scallions in a bowl. Kuzu may also be used.
ROASTED SOYBEANS AND MISO
1 cup yellow soybeans
1 tablespoon miso
1 teaspoon of ginger
1 tablespoons of dark sesame oil
Roast the soybeans in a skillet and soak in hot water for 1 hour.
Layer diced celery/onions/lotus root/ carrots/burdock. Cover with
soybeans. Add soaking water and mix. Cook for 30 to 40 minutes.
Add ginger at end.
KOMBU OR WAKAME SEAWEED POWDER
1. Roast seaweed in a dry skillet over the stove (not in the oven)
until dark and crisp. Cover and cook over a low flame so that the
kombu does not burn. Turn the kombu when needed so that it roasts
2. Grind into a fine powder in a suribachi.
3. You may add roasted sesame seeds if desired.
NOTE: If adding sesame seeds, toast them according to directions
in the gomashio recipe. Add the seasame seeds to the seaweed powder
and crush them together. The ratio of seaweed to sesame seeds should
be approximately 50% seaweed and 50% sesame seeds.