How to Make Gomasio

Learn how to make gomasio at home with this easy 2-ingredient recipe! I discovered gomasio, a sesame salt condiment in 1994, during my yoga teacher’s training. In this three year program we studied Ayurveda, cooking, and restorative movement. I consider this training the foundation of my knowledge in alternative healing, and it is where I first began to take healthy cooking seriously.

I learned so much from this program. One of my favorite simple takeaways is this incredible gomasio recipe. It’s delicious and healthy, yet incredibly easy to make! Although I learned to make it while studying Ayurveda, this sesame salt condiment actually originates from macrobiotic cooking. This makes sense since one of my teachers was friendly with Michio Kushi, who wrote a number of books on macrobiotics.

Gomasio is now one of my favorite paleo condiments. Sesame seeds, a healthy food, high in protein and fiber are also loaded with calcium. You can buy gomasio at the store but it taste nothing like the homemade version, and since it’s not as fresh, does not contain as many nutrients.

How to Make Gomasio

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Servings 32



  • Place sesame seeds in a 9 inch cast iron skillet over medium heat
  • Roast 10 minutes, stirring constantly until seeds turn golden brown
  • Place sesame seeds and salt in a suribachi or mortar and pestle; grind into a coarse meal
  • Transfer to a glass container
  • Sprinkle over kale, broccoli, or other greens
  • Store in refrigerator for up to 3 weeks
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
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My boys love eating, as well as preparing, this sesame seed condiment. I love that this gomasio recipe is easy enough for a child to make. In the photo above, my older son is stirring up a double batch for the family. Below, we have transferred the toasted sesame seeds to a suribachi to take turns grinding our gomasio. A suribachi, which is similar to a mortar and pestle is a handy tool for grinding your own gluten-free condiments and paleo spice blends from scratch!

how to make gomasio

Here are some of my other paleo condiment recipes:

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26 responses to “How to Make Gomasio”

      • The only thing I can think of is maybe the ratio is lower than it would be in a Japanese recipe, where the ratio is 4:1 or 6:1. However, the lower level of salt would make it a bit healthier. ;) Have you ever tried black sesame seeds (kurogoma)? I absolutely love them. Fun variation. I don’t know the position of paleo on nori, but you can also add shredded nori (kizami nori) and even dried katsuobushi flakes for variety. :) HMART has a good selection of these ingredients (since we’re both located in Boulder now).

      • I burnt mine, five minutes was too long even stirring..but I will use it anyhow..its for my macrobitotic diet, perfect

        • Pam, sounds like your heat was too high. I’m glad that this is perfect for the macrobiotic diet, we love it too :-)

          • I bet the difference is in the stove. I have an evil electric stove right now, and medium pretty much chars the heck out of everything. After it heats up, even low is a bit too hot. :( I remember my gas stove fondly- medium was a much more moderate temperature.

    • I’ve been using my little electric coffee grinder until I replace my mortar and pestle, and it works just fine! just be careful not to over grind as it can turn into a pasty powder rather quickly. .

  1. How Yum is that!!! just the thought of putting some over my steamed broccoli has me changing my plans for dinner. Thanks

  2. We love this. We sprinkle it on our salads and side dishes. It makes a huge difference in taste and so good for you.

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