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 Post subject: Gomashio
PostPosted: Sun Nov 07, 2010 12:49 am 
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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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 Post subject: Re: Gomashio
PostPosted: Sun Nov 07, 2010 7:50 am 
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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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 Post subject: Re: Gomashio
PostPosted: Sun Nov 07, 2010 9:40 am 
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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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 Post subject: Re: Gomashio
PostPosted: Sun Nov 07, 2010 9:48 am 
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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.

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 Post subject: Re: Gomashio
PostPosted: Sun Nov 07, 2010 9:49 am 
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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)!

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 Post subject: Re: Gomashio
PostPosted: Sun Nov 07, 2010 2:04 pm 
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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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