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''Gomashio'' (hiragana: ごま塩; also spelled ''gomasio'') is a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, ''goma'') and salt (塩, ''shio''). It is often used in Japanese cuisine, such as a topping for ''sekihan''. It is also sometimes sprinkled over plain rice or ''onigiri''. Some commercially sold gomashio also has sugar mixed in with the salt. The sesame seeds used to make ''gomashio'' may be either tan or black in color. They are toasted before being mixed with the salt. Occasionally the salt is also toasted. The ratio of sesame seeds to salt varies according to taste and diet, generally ranging between 5:1 (5 parts sesame seeds to 1 part salt) and 15:1. ''Gomashio'' is often homemade, though it is also commercially available in glass or plastic containers. ''Gomashio'' is also a part of the macrobiotic diet, where it is used as a healthier 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) and made by hand grinding in a suribachi. ''Gomashio'' is also used in the Japanese language to describe a head of hair containing both white and black hair strands that intermingle, similar to the English idiom "salt and pepper". ==External links== *(Gomashio page ) *(Blog post discussing Gomashio (includes recipe) ) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gomashio」の詳細全文を読む スポンサード リンク
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