Shiso Gomashio

Shiso Gomashio is a Japanese seasoning powder that combines the flavors of sesame seeds and fermented shiso leaves. This seasoning offers a healthy and flavorful alternative to traditional table salt. The roasted sesame seeds provide a nutty and aromatic taste, while the concentrated salty and floral flavor of the shiso leaves adds a delightful twist. High in protein and calcium, this homemade seasoning can be sprinkled on a variety of dishes, including greens, broccoli, hash browns, or anything that could benefit from a touch of salt and a unique flavor profile. With a dehydrator and a few simple ingredients, you can create your own Shiso Gomashio seasoning that will elevate your meals.

Yield: ¾ cup

INGREDIENTS:

• ¼ cup Fermented Shiso Leaves
• ½ cup sesame seeds

INSTRUCTIONS:

1. Spread the fermented shiso leaves evenly across the trays of a dehydrator.
2. Set the dehydrator to 100°F (38°C) and let the leaves dehydrate overnight.
3. Ensure that the shiso leaves are completely dry and crisp before proceeding.
4. In the morning, place the sesame seeds in a dry cast-iron skillet over medium heat.
5. Roast the sesame seeds for about 10 minutes, stirring constantly with a wooden spoon, until they turn golden brown.
6. Keep a close eye on the sesame seeds to prevent burning.
7. Transfer the roasted sesame seeds and dried shiso leaves to a mortar and pestle.
8. Grind the mixture together until you achieve the desired consistency. You can leave it slightly coarse or grind it finely, depending on your preference.
9. The Shiso Gomashio seasoning can be stored in an airtight container. It will keep for several months on the shelf or up to a year in the refrigerator.

IN THE PICKLE JAR:

• Shiso leaves or a stalk of the plant can be added when packing whole vegetables in pickle brine. Consider incorporating them for added flavor and aroma.

TIPS:

• Use fresh and high-quality sesame seeds for the best flavor and aroma in your Shiso Gomashio seasoning.
• Ensure that the fermented shiso leaves are completely dry and crispy before grinding them with the sesame seeds.
• If you don’t have a dehydrator, you can try air-drying the shiso leaves by placing them in a well-ventilated area away from direct sunlight until they are thoroughly dry.
• Keep a close eye on the sesame seeds while roasting them to prevent burning. Stir them constantly with a wooden spoon to ensure even toasting.
• Adjust the roasting time according to your desired level of toastiness for the sesame seeds. Be careful not to over-toast them, as they can quickly become bitter.
• Use a mortar and pestle to grind the roasted sesame seeds and dried shiso leaves together. Grind them to your preferred consistency, whether coarse or finely ground.
• Store the Shiso Gomashio seasoning in an airtight container to maintain its freshness and flavor. Keep it in a cool, dry place such as a pantry or store it in the refrigerator for extended shelf life.
• Label the container with the date of preparation to keep track of its freshness.
• Experiment with different dishes to sprinkle the Shiso Gomashio seasoning on. It pairs well with greens, roasted vegetables, rice, noodles, and more.
• Adjust the amount of seasoning to taste, starting with a small sprinkle and adding more as desired.