Gomashio (ごま塩) is a natural flavoring, 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 over an onigiri. Furikake 振り掛け (ふりかけ) is a Japanese condiment usually sprinkled on top of rice. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... This article or section is in need of attention from an expert on the subject. ... There are many views of what is fundamental to Japanese cuisine. ... Sekihan (赤飯) is the Japanese traditional dish for celebrations. ... Onigiri Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ...

The sesame seeds used to make gomashio may be either tan or black in color. They are toasted before being mixed together 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 more healthful 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). To meet Wikipedias quality standards, this article or section may require cleanup. ...

Gomashio is also used in the Japanese language to refer to describe a head of hair containing both gray and black hair strands that intermingle. Japanese (日本語, ) is a language spoken by over 127 million people, mainly in Japan, but also by Japanese emigrant communities around the world. ...