
	Where results make sense

Topic: Gomashio

Related Topics

Sekihan

Onigiri

AppleTalk

Absol

14 88

Kong

Edguy

Apperson

Mark Harmon

In the News (Thu 10 Dec 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Gomashio Information
		Gomashio (ごま塩) is a natural flavoring, similar to furikake, made from unhulled sesame seeds (ごま, goma) and salt (塩, shio).
		Gomashio is also a part of the macrobiotic diet, where it is used as a more healthful alternative to ordinary salt.
		Gomashio is also used in the Japanese language to refer to describe a head of hair containing both gray and fl hair strands that intermingle.
	www.bookrags.com /wiki/Gomashio (203 words)

	Mina Dobic Macrobiotic Counselor
		Gomashio is traditionally known to strengthen the nervous system.
		Allow the gomashio to cool, then transfer it to an airtight glass container to store.
		It is made from one cup minced burdock, lotus root, carrots, miso, sesame oil and ginger flavor.
	www.minadobic.org /foods12.php (669 words)

	Gomashio - Wikipedia, the free encyclopedia
		Gomashio (ごま塩) is a natural flavoring, similar to furikake, made from unhulled sesame seeds (ごま, goma) and salt (塩, shio).
		Gomashio is also a part of the macrobiotic diet, where it is used as a more healthful alternative to ordinary salt.
		Generally, the gomashio used in macrobiotic cuisine will contain less salt than traditional Japanese gomashio (a ratio of 18 parts sesame seeds to 1 part salt is recommended for some individuals with a particularly restricted diet).
	en.wikipedia.org /wiki/Gomashio (230 words)

	Gomashio: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-11-04)
		Gomashio is a natural Japan Japan quick summary:
		Gomashio is also used in the Japanese language to refer to a "salt-and-pepper" hair, EHandler: no quick summary.
		Furikake () is a japanese condiment usually sprinkled on top of rice....
	www.absoluteastronomy.com /encyclopedia/g/go/gomashio.htm (260 words)

	Gomashio - TheBestLinks.com - Japan, Cuisine of Japan, Flavouring, Sodium chloride, ... (Site not responding. Last check: 2007-11-04)
		Gomashio, Japan, Cuisine of Japan, Flavouring, Sodium chloride, Sesame, Onigiri...
		Gomashio is a natural Japanese flavoring which is made from sesame and salt.
		It is often sprinkled on Sekihan and sometimes used as topping on rice and Onigiri.
	www.thebestlinks.com /Gomashio-bp-redirect-v-no-ep-.html (105 words)

	Dom's Kefir-cheese in-site
		Gomashio is a healthy substitute for table salt condiment.
		Place Kefir-Leban cheese in a deep dish and mix in all the ingredients [except for 1/2 Tbs of Gomashio which is used to Garnish the cheese with].
		Although making Gomashio from whole sesame seeds mostly denatures the locking agents [such as oxalates], which sesame seed husks contain, bio-availability of calcium is further increased if the cheese is matured for 4 days or longer before eaten.
	users.chariot.net.au /~dna/kefir_cheese.html (4565 words)

	Sprouted Bean Rice Pot
		Gomashio (a staple of Japanese cuisine) will become a necessary condiment.
		Throw a big handful of desired Sprouts into your rice pot for the last 2-5 minutes of cooking.
		Rice to bowls and sprinkle generously with Gomashio.
	www.sproutpeople.com /cookery/sprouted_bean_rice_pot.html (388 words)

	Sekihan - Wikipedia, the free encyclopedia
		It is usually eaten immediately after cooking but it also may also be eaten at room temperature, such as in a celebratory bento (boxed lunch).
		Sekihan is traditionally eaten with gomashio (a mixture of lightly toasted sesame and salt).
		This page was last modified 06:15, 4 June 2006.
	en.wikipedia.org /wiki/Sekihan (309 words)

	The Natural Connection - Resources
		It was some time before I began to associate the gomashio tasting I had done early in the morning with the cravings for oil, protein and sweets that I had later in the day.
		Occasionally I might steam the grain and add gomashio or barley malt or have a cup of miso soup with it, but there was very little variety.
		I've also stopped the regular use of gomashio and when I do use it, the proportion is about 18 parts seeds to l part sea salt.
	www.natural-connection.com /resource/macro_today/over_the_years.html (2308 words)

	Other Condiments : MITOKU COMPANY, LTD. - Organic Japanese Foods Exporter.
		Gomashio is one of the most popular and versatile macrobiotic condiments.
		Sprinkled on rice or other grains, noodles, or vegetables, gomashio adds flavor and concentrated nutrition.
		Mitoku offers Black Gomashio, which is made from toasted fl sesame seeds, as well as Gomashio made from whole brown sesame seeds.
	www.mitoku.com /products/condiments/others.html (285 words)

	sesameng (Site not responding. Last check: 2007-11-04)
		Grind the salt, then add the sesame seeds and keep grinding till the sesame seeds are llightly cracked.
		It is advisable to have 1-2 teaspoons of gomashio daily.
		Gomashio neutralises acitities in the blood, strengthens the nervous system, augments natural inmunity and balances yin and yang elements in the body.
	home.iae.nl /users/lightnet/paramahamsa/sesameng.htm (302 words)

	i was just really very hungry.: Japanese basics: Osekihan (Sekihan), Festive Japanese Red Rice and Beans (Site not responding. Last check: 2007-11-04)
		Osekihan is usually served at room temperature, with a sprinkling of gomashio, which is sesame seeds mixed with salt.
		You can buy readymade gomashio, but I don't like to since I think that premade gomashio tends to be too heavy on the salt.
		If you don't have a rice cooker, put all the ingredients into a heavy bottomed pan, bring to a boil then lower the heat to low, put on a lid and let it steam-cook for 20 minutes, then switch off the heat and leave the lid on for an additional 20 minutes.
	www.justhungry.com /2006/03/japanese_basics.html (1414 words)

	Macro Musings: Seasonings, Condiments, and macrobiotics
		Traditional macrobiotic condiments include gomashio, sea vegetable powders, tekka, shio kombu, and shiso leaves.
		It's made by grinding roasted sesame seeds and roasted sea salt with a mortar and pestle.
		Salty: gomashio, shio kombu, wakame powder, umeboshi plums or paste, miso, or shoyu.
	www.moscowfood.coop /archive/macro_seasoning.html (1044 words)

	Sesame Sprinkles (Gomashio) from Kootenay Kitchen
		Gomashio has been used in their cuisine for centuries.
		It is as common in Japanese households to find Gomashio on the meal table, as it is to find a saltshaker on the meal table of Western homes.
		Traditional Gomashio - simply organic sesame roasted with a much heavier concentration of salt.
	www.organicgourmet.ca /products-sesame.htm (247 words)

	The Pure Core Organic Life Mirror . Gomasio / Gomashio (Sesame & Sea Salt Shake)
		Gomashio is an excellent way to take in salt, as the oil from the seeds coats and balances the more yang salt.
		Make gomashio in small amounts every week or week and a half.
		If it is not prepared slowly and patiently and in the proper way, it will not keep for long periods.
	pure-research.net /organic/recipes/gomasio.html (251 words)

	Question concerning Gomashio: Kushi vs. Ohsawa - Cybermacro - Macrobiotics + Macrobiotic Food Forum
		I've been refreshing myself with Ohsawa's works and was intrigued to read that Ohsawa's gomashio ratio for sesame seed to salt was 5 tablespoons:1 tablespoon (Zen Macrobiotics).
		Some of the dietary reccomendations were just too extreme and made for too yang of a diet as in Zen macrobiotics, gomashio is generally advised to be in a ratio of 16:1 for some people 18:1 is advised, this all depends upon ones condition.
		Regarding Gomashio ratios, I make my own according to taste, like 21:1.
	www.cybermacro.com /forum/showthread.php?p=2097 (409 words)

	Lenore's Natural Cuisine: Healing Foods Article
		Gomashio, a condiment made from roasted sesame seeds and salt, is high in calcium.
		Kushi recommends gomashio for strengthening digestion, improving blood quality, and alleviating nausea, headaches and general fatigue.
		Unpasturized miso, fermented soybean paste, is high in protein and has many beneficial enzymes which aid digestion.
	lenoresnatural.com /articles/healingfoods_article.php (710 words)

	Gomashio: Macrobiotic Seasoning from Sesame Seeds & Sea Salt
		Gomashio: Macrobiotic Seasoning from Sesame Seeds and Sea Salt
		grooved ceramic grinding bowl with wooden pestle, much used by macrobiotic cooks: considered to make the best gomashio*.
		This healthy gourmet vegetarian recipe is brought to you by ECO-NATURAL.COM and GREYSALT.
	www.eco-natural.com /recipes/gomashio.html (108 words)

	Japanese basics: Osekihan (Sekihan), Festive Japanese Red Rice and Beans \| Just Hungry
		Osekihan is usually served at room temperature, with a sprinkling of gomashio, which is sesame seeds mixed with salt.
		You can buy readymade gomashio, but I don't like to since I think that premade gomashio tends to be too heavy on the salt.
		If you don't have a rice cooker, put all the ingredients into a heavy bottomed pan, bring to a boil then lower the heat to low, put on a lid and let it steam-cook for 20 minutes, then switch off the heat and leave the lid on for an additional 20 minutes.
	justhungry.com /2006/03/japanese_basics.html (1690 words)

	Hot Chick Spice Company \| Recipes
		NOTE: Don't pre-dip the tomatoes into the Gomashio and let them sit there.
		That will make the Gomashio soggy and there's little fun in soggy anything..except for puppies cuz they look so cuuuute!
		Mix Gomashio into Sour Cream for a nice chip dip or topping on baked potatoes.
	www.hotchickspicecompany.com /recipes.php (439 words)

	Gomashio Kale
		To make Gomashio, toast sesame seeds until slightly brown and then crush in a mortar and pestle with sea salt until roughly blended.
		Gomashio is also good on top of pasta as a vegan substitute for parmesean cheese.
		I doubled the recipe and, since I had red, yellow and orange peppers in the fridge, I used all 3 colors.
	vegweb.com /index.php?topic=10706.0 (267 words)

	Gomashio(Toasted Sesame Salt) Recipe \| Recipezaar
		Gomashio is said to strenthen digestion and improve energy immediately.
		We had it over brown rice and the flavor was wonderful.
		Hiya, Just wanted to let you know that the correct name is actually "Gomashio" the "Goma" means seasame seeds and the "Shio" means salt in Japanese.I have lived in Japan and found this gomashio to be the yummiest thing ever!
	www.recipezaar.com /53039 (496 words)

	Salt recipes
		Note: If you cannot find chipotle powder, grind chipotle flakes until they are reduced to a fine powder.
		Sprinkle gomashio over rice dishes, eggs, steamed spinach, sauteed chard, grilled eggplant, and in miso soups.
		Because sesame seeds have a high oil content, they will turn rancid; it is best to make gomashio in small batches that you will use within a week or so.
	www.azcentral.com /home/recipes/articles/0722salt0722rec.html (617 words)

	Kate's Global Kitchen
		The texture ranges from fine to coarse grind, and the ratio of sesame to salt varies.
		Five parts sesame seed to one part salt is typical for gomashio, which uses fl or white sesame seeds.
		Korean kaesogum generally mixes from eight to fifteen parts sesame seeds to one part salt, using toasted white sesame seeds.
	www.globalgourmet.com /food/kgk/2003/0403/kgk042503.html (778 words)

	Gomashio: Macrobiotic Seasoning from Sesame Seeds & Sea Salt
		Gomashio: Macrobiotic Seasoning from Sesame Seeds and Sea Salt
		grooved ceramic grinding bowl with wooden pestle, much used by macrobiotic cooks: considered to make the best gomashio*.
		This healthy gourmet vegetarian recipe is brought to you by ECO-NATURAL.COM and GREYSALT.
	eco-natural.com /recipes/gomashio.html (108 words)

	Gomashio(Toasted Sesame Salt) Recipe
		I have been making this for years and it is my husband's favorite seasoning!
		Gomashio is a macrobiotic seasoning and is said to de-acidify the blood.
		Eating too much acidic foods is said to cause many diseases.
	www.recipezaar.com /recipe/print?id=53039 (271 words)

	Macrobiotic Food Glossary
		Small fl seeds, occasionally used as a garnish or in fl gomashio, a condiment.
		A different variety of seed from the common tan sesame seed.
		Gomashio is a rich source of minerals and whole oil and can be sprinkled lightly on rice and other grains.
	www.macrobiotics.co.uk /glossary.htm (791 words)

	Mina Dobic Macrobiotic Counselor
		A variety of condiments should be kept on the table at all times to allow each person to make individual adjustments during the meal, according to taste and condition of health.
		Condiments should be used sparingly (for example about one teaspoon a day in the case of gomashio, or two to three plums a week in the case of umeboshi plums) and only to enhance the taste of grains or vegetables.
		The Kushi Institute recommends the Bonin salt for those who are on a medicinal diet.
	www.minadobic.org /foods11.php (238 words)

	WMO \| NON CREDO Newsletter \| 2001 \| November \| ASK MICHIO
		Foods that are especially helpful during times of threat of chemical/biological attacks are: brown rice, taken with gomashio and other condiments; miso soup; umeboshi plum; various cooked vegetables (no raw vegetables); sea vegetables; and beans (small amounts only).
		During an attack, eating umeboshi is very helpful to alkalize the blood and balance the body and mind.
		Also helpful are gomashio taken in bancha tea or water, or eaten dry if water sources are contaminated.
	www.worldmacro.org /newsletter/articles/2001/0111/askmichio.htm (352 words)

	eG Forums -> Web sources for Japanese ingredients
		I am looking to buy gomashio (fl sesame with salt) on the internet.
		I have tried the Asian markets around town, but I do not have many to chose from.
		I toast the sesame seeds in a fry pan until fragrant and a nice brown (if white) then I add them to a suribachi (or a bowl) add the salt (in about 3:1 or 4:1 proportions, it is all to taste) and bash them together a little for the flavors to meld.
	forums.egullet.org /index.php?showtopic=35130 (1362 words)

Try your search on: Qwika (all wikis)