Several of the store bought Asian brands of goshimo I looked at had all kinds of additives (even MSG). Good goshimo should be nothing more than unhulled sesame seeds and sea salt, so why not make your own. The traditional ratio is anywhere between 5 and 15 parts toasted sesame seeds to 1 part coarse sea salt. I tend to prefer 15/1.


Print This Recipe Total time Yield ⅓ cupPublished


  • 15 teaspoon sesame seeds (whole, raw, and unhulled )
  • 1 teaspoon sea salt


Place a small, heavy skillet over medium heat. Add sesame seeds and toast, swirling the seeds often until they start to crackle and pop, about 2 minutes. Be careful not to burn them. Remove from heat.

Immediately after toasting (they could burn if left in a hot skillet) place the sesame seeds and salt to a spice grinder or mortar and pestle. Grind them a bit to a chunky powder.

Store in an air-tight container in a cool, dry place.