Pantry Top Five Recipe Edition: Gomasio | Natural Gourmet Institute

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

Pantry Top Five Recipe Edition: Gomasio

Posted January 26, 2018

What do I stock my pantry with when trying to live a healthy lifestyle? This is a common question that we often ask ourselves. Recently, I shared five pantry staples that are rooted in Japanese tradition and the study of Macrobiotics: gomasio, miso, rice vinegar, umeboshi plum paste, and kuzu.

So, you’ve bought these items, but now what do you do? Don’t let them sit in your pantry and build up dust. We’re taking a deeper dive into each ingredient and sharing inspiration for a simple way to use them in delicious recipes. Starting with gomasio, check out my recipe for Kale Goma below!

(Serves 4-6)

This recipe makes delicious use of my favorite condiment gomasio (toasted sesame seeds ground with seaweed and salt). Gomasio – rich in minerals, heart healthy, and alkalizing – should always be nearby to strengthen digestion. Use it daily to garnish everything – grains, beans, vegetables, noodles, fish, soups.


  • ½ cup sesame seeds
  • 6-inch piece of wakame seaweed
  • ¼ teaspoon sea salt
  • 1 pound kale, washed and stemmed
  • 2 tablespoons brown rice syrup whisked together with
  • 2 tablespoons water until smooth


  1. Preheat oven to 350° F. Spread sesame seeds and wakame on sheet tray and transfer to oven. Toast seeds and wakame for 6-7 minutes, or until sesame seeds are fragrant and wakame is crisp. Remove tray from oven, and set sesame seeds and wakame aside to cool.
  2. When cooled, transfer sesame seeds, wakame, and sea salt to a mortar and pestle, suribachi (Japanese version of mortar pestle), or a food processor. Grind mixture until sesame seeds are half powdered and half whole. Set aside.
  3. Bring 1 gallon water to boil with 1 tablespoon sea salt. Prepare a large ice bath. Blanch kale for approximately 2 minutes – or until kale is cooked and color is bright – and immediately transfer to ice bath using slotted spoon or strainer.
  4. When cooled, remove kale from ice bath, wring all excess moisture from kale with hands, and finely chop. Transfer chopped kale to bowl. Add rice syrup and toss to coat. Add ¼ cup or more sesame mixture (“gomasio”) to taste, tossing to coat.