Gomasio – an easy, delicious Japanese condiment

What if I told you there was a super simple recipe for a condiment that you can easily make at home that will elevate all of your Asian dishes. That condiment is gomasio. Or, sometimes you'll see it spelled gomashio.

vegan gomasio.

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What is gomasio?

Gomasio is a Japanese condiment made of sesame seeds, salt, and, sometimes, seaweed.

You can use black sesame seeds, white sesame seeds, or a combination. We keep it simple and just use white ones. It's also easier to see when they are the right amount of toasted.

gomasio ingredients in a cast iron skillet.

If the smell of sesame oil instantly makes you salivate, you should definitely try this. It'll be your jam!

Now, the seaweed, nori or kelp, is optional. But I do encourage you to try it! The toasted sesame flavor dominates and you don't really taste the seaweed flavor. Kevin hates seaweed and he'll still use this!

Where do you use gomasio?

We like this gomasio sprinkled it on stir-fries, noodles, and soups to finish. If you watched our livestream cooking and eating Korean Stew, you saw us sprinkle it on top. 

Some people like to shake a little on their rice. Try it on popcorn, salads, avocado toast - anywhere you might use salt. Don't worry about whether it's traditional or not. If it tastes good, do it!


You'll find yourself sprinkling this Japanese condiment on every Asian dish you make and then some!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Condiment
Cuisine: Japanese
Diet: Vegan
Servings: 48 servings
Calories: 9kcal


  • ½ cup raw sesame seeds
  • ½ teaspoon sea salt
  • ½ teaspoon kelp granules


  • In a small, dry skillet over medium-high heat, combine the sesame seeds, salt, and nori, stirring continually for 3-5 minutes, until seeds start to pop and brown. Remove from heat and let cool completely.
  • Place in a food processor and pulse to grind (you don’t want the seeds to become powdery, just lightly ground). Store in an air-tight container.



Makes ½ cup.

This gomasio recipe is so easy there's no reason NOT to give it a try! What are you going to shake it on?

Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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