Traditional Macrobiotic Cooking Series

Part I

Homemade Gomasio

Fresh homemade Gomasio, (Sesame Salt) is a highly nutritious condiment originating in Japan and is revered as a medicinal food with healing properties. In the Japanese language, Goma means Sesame seeds and Shio means Sea salt).

Sesame seeds contain antioxidant compounds which are, among many other benefits of this miracle food, supportive to the circulatory system.

Gomasio is loaded with the beneficial minerals magnesium, zinc and iron. The sesame seeds in Gomasio provide significant amounts of vitamins B1 and B6. B vitamins supports and strengthens the nervous system and helps in the formation of blood cells. If you are concerned about reducing your sodium intake, then adding Gomasio is a great way to accomplish this while adding minerals and vitamins to your diet. It is a great tasting condiment and is fun to make.

I learned the traditional Japanese method of making homemade Gomasio from Aveline Kushi. She taught that homemade Gomasio was a powerful healing food when made in the traditional way. * You will need unhulled organic sesame seeds, sea salt, a cast iron skillet (or similar cooking utensil) and a Suribachi with a wooden pestle. (A Suribachi is a Japanese mortar, with grooves in it, that comes with a wooden pestle.) * Aveline’s recipe called for 7-10 parts sesame seeds to 1 part sea salt.

We first roast the sea salt in an iron skillet, shaking the skillet until it turns slightly grey and the faint odor disappears. 
Place the roasted sea salt in the Suribachi and let it cool while you begin roasting the sesame seeds.

Next we roast the organic unhulled sesame seeds in the same skillet, on low heat, shaking the skillet constantly. The seeds are ready when they begin to pop or they are crunchy when crushed between your fingers. The color will be slightly darker. From a light to medium brown.

Grinding the roasted sesame seeds and sea salt into Gomasio is considered an art, and when done with love and care can heal most any sickness. (The oil from the sesame seeds coats the grains of sea salt making it a more gentle way of using salt.)

Gently and with slight pressure move the wooden pestle in a circular motion slowly grinding and mixing. This is a very meditative process and can take up to 30 minutes. Remember, in ancient Japan and even today in rural areas, Gomasio is considered a sacred and healing food. I only make enough Gomasio for use as a condiment on grains and vegetables for two people to last one week, but if you like to make more remember to store it in a dry glass container and keep in a cool place. Enjoy the art of traditional cooking as you create this delicious and nutritious condiment.

Wishing you great health and a happy life.

Part II

Simple Country Miso Soup

This Miso soup recipe I learned from Aveline Kushi. It is a simple country style Miso soup and is a perfect way to begin your mornings. Miso has grown rapidly in popularity from the time it was first introduced in America. Miso is made by fermenting soybeans with sea salt and koji. Miso soup is another healing, medicinal food which originated in ancient Japan. Still today in Japan, many people eat Miso soup daily and prize it for its invigorating and healing properties.

Miso soup is particularly supportive for digestive health. Basic miso broth contributes directly to making the blood alkaline. There are many variations and once you learn the basics you can experiment and try new combinations. Since Miso is a fermented food, it is therefore rich in minerals and B vitamins. It provides beneficial bacteria essential for a healthy gut. Here I will share with you a quick and easy hearty soup.

Ingredients:

Wakame sea vegetable, (several small pieces)
 Miso, (1 teaspoon of Miso per 1 cup water. (Always use organic miso and locally produced as much as possible.)

Barley miso is our favorite because it is mild but you can use whatever suits your taste.
 Chopped scallions (fresh energy for garnish) * Soak the Wakame in water until it is soft and then cut the wakame into bite size pieces. Place in a cooking pot with cold water and bring to a boil - Let simmer for 20 minutes - turn off burner - add miso (never boil miso as boiling will alter the efectiveness of the beneficial enzymes) add garnish and serve. Enjoy vibrant good health!