The macrobiotic manner of eating emphasizes the need for salt in the diet but at the same time calls for limited intake of liquid. It is said that when salt is taken in the form of gomasio – a mixture of sea salt and sesame seeds – thirst is prevented. You do not have to be macrobiotic to enjoy this delicious seasoning. It is available preprepared in health food stores. Or make your own – fresh and superb.
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GOMASIO
1/8 cup sea salt
1 cup raw sesame seeds, unhulled
1. Grind salt into a powder with a mortar and pestle (the Japanese use a special ridged ceramic bowl, a suribachi, for this). Toast the salt in a heavy frying pan until it shines; remove to another container.
2. Roast sesame seeds in frying pan until they are lightly toasted; stir constantly with a wooden spoon to prevent burning. Grind seeds coarsely in mortar or suribachi; add salt and continue grinding until most – but not all – of the seeds are pulverized. The idea is for each grain of salt to be coated with sesame oil.
3. Store in refrigerator or cool place. Use whenever salt is called for.
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