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punky!
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Post subject: Gomashio  Posted: Sun Nov 07, 2010 12:49 am |
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| Huffs Nutritional Yeast |
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Joined: Sat Oct 23, 2010 1:19 pm
Posts: 113
Location: San Francisco, CA
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Gomashio (wiki link: http://en.wikipedia.org/wiki/Gomashio) Who makes it? Who loves it? Do you use a proper surabachi to grind it, or a mortar and pestle? Or a grinder? And what do you put it on? What ratio do you use (I've heard 18:1 and 10:1)? Discuss.
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hopshackgirl
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Post subject: Re: Gomashio Posted: Sun Nov 07, 2010 7:50 am |
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| Weird Al Copycat |
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Joined: Thu Oct 21, 2010 8:28 am
Posts: 406
Location: Au
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I have a jar of it that I bought at the store (yeah too lazy to grind my own!) and it is quickly becoming my favorite seasoning. The jar I bought also has seaweed flakes in it. I've been sprinkling it a lot on my greens just as they are cooked, putting it on tofu scrambles, pretty much most things are tasting good with it. I actually love it. Sorry I'm no help on the preparation, but just wanted to let you know it is tasty!
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von m
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Post subject: Re: Gomashio Posted: Sun Nov 07, 2010 9:40 am |
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| Top of the food chain & doesn't need to prove it |
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Joined: Wed Oct 20, 2010 6:39 pm
Posts: 656
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I love gomasio and make it often. I use my food processor to grind it up. Mine is made with sesame seeds & rock salt. I tried it once with seaweed, but didn't care for the flavour, i thought it overpowered the sesame.
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MacroVegan
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Post subject: Re: Gomashio Posted: Sun Nov 07, 2010 9:48 am |
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| Inflexitarian |
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Joined: Wed Oct 20, 2010 1:41 pm
Posts: 735
Location: Central Virginia
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Love it! I have used the same suribachi for years with 1 part sea salt to 16/18 parts toasted sesame seeds.
_________________
You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity. ~Ralph Waldo Emerson
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Desdemona
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Post subject: Re: Gomashio Posted: Sun Nov 07, 2010 9:49 am |
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| Flounceiad 2011 |
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Joined: Tue Oct 19, 2010 8:26 pm
Posts: 3400
Location: A New England
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I love gomashio, too, but confess that I generally just buy it. One of my favorite uses is just sprinkled on cooked veggies, along with some EB. It's especially good on corn on the cob (or popcorn, for that matter)!
_________________
You can always politely suggest a ham alternative. ~ vijita
Nothing is safe from weiners in my neighborhood... ~ crowderpea
"SMLOUNCE!" ~ smurfterrobang?!
http://elizaveganpage.blogspot.com
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Robynn
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Post subject: Re: Gomashio Posted: Sun Nov 07, 2010 2:04 pm |
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| Top of the food chain & doesn't need to prove it |
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Joined: Thu Oct 21, 2010 1:16 pm
Posts: 657
Location: Calgary, AB
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I use the recipe from How It All Vegan - I think it's just sea salt, sesame seeds, and kelp powder, and then just grind it up in a food processor or a good blender.
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