Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sesame Salt (gomasio)

Scott Phillips

Yield: Yields about 2 Tbs., enough for 3 batches of roasted vegetables.

This Japanese seasoned salt adds a nutty nuance to any roasted vegetable. It’s especially good paired with roasted asparagus, broccoli, Brussels sprouts, green beans, parsnips, sweet potatoes, and turnips.


  • 2 Tbs. sesame seeds
  • 1/2 tsp. sea salt


  • In a small dry skillet, toast the sesame seeds over medium heat, stirring almost constantly, until light golden-brown, 3 to 5 minutes. Add the salt and cook, stirring, for about 30 seconds. Transfer to a small bowl and cool completely.
  • Put the salted seeds in a clean spice grinder and pulse a few times to grind coarsely—you should still see a few whole seeds in the mixture. Toss about 2 tsp. sesame salt with a batch of vegetables after roasting.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.