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Sesame and Nettle Gomisho
Sesame and Nettle Gomisho is a modern British recipe (based on a Japanese original) for a classic condiment of salt with black and white seseme seeds that's blended in a mortar with nettle crisps (chips). The full recipe is presented here and I hope you enjoy this classic British version of: Sesame and Nettle Gomisho.
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Makes:
1 small jar
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Gomashio (ごま塩); also transliterated as: gomasio, goma shio; is a classic Japanese condiment made from a blend of black sesame seeds and salt. It’s typically used to season sekihan and onigiri; where goma means sesame and shio means salt. This is a wild food version, that also includes dried nettle leaves.
Ingredients:
1 tbsp unhulled black sesame seeds
1 tbsp white sesame seeds
1 tsp sea salt
20
nettle crisps
Method:
Dry Toasting the Sesame Seeds and Salt: Lightly dry fry the black and white sesame seeds for a few minutes in a small frying pan over medium low heat. Stir the sesame seeds every so often to ensure they toast evenly and to prevent burning.
Sprinkle over the salt, and stir it through the black sesame seeds then continue to toast for a further minute.
To grind, add the toasted sesame seed and salt mix into a suribachi/mortar along with the nettle leaves and grind to a powder. Now pour the mixture into a small glass jar (allow to cool before securing the lid) and store. This can be used in any recipe that you would normally use gomisho.
