Breizh gomasio

Where to Use Breton Gomasio?

Brittany to sprinkle on your preparations: salads, shortbread cookies, cakes, fish soups—let your imagination run wild and reinvent your classics!

Our Recipe Ideas to Use Breton Gomasio in Your Cooking

• -Grilled Salmon with Maple Syrup: sprinkle Breton Gomasio on the salmon just before serving to add flavor and texture.;

• - Chickpea Spread Breton Style: in a blender bowl, mix cooked chickpeas, garlic, lemon juice, tahini, and a little olive oil until smooth. Add a generous pinch of Breton Gomasio and mix well with a spoon and serve!;

• - Fish in Parchment Paper with Summer Vegetables: place white fish fillets on parchment paper, add slices of tomatoes, zucchini rounds, and some red onion slices on the fish and sprinkle everything with Breton Gomasio and a drizzle of olive oil;

• - Poke Bowl with Breton Flavors: before serving your homemade poke bowl, generously sprinkle Breton Gomasio on top.

The Iodized Aromas of Breton Gomasio

Breton Gomasio offers a palette of complex and balanced aromas. Sesame seeds, whether black, golden, or white, bring rich and slightly toasted notes, while roasted buckwheat adds depth of flavor with its toasted nut aromas. Sea salt complements the ensemble with a delicate touch of salinity, while Breton seaweeds bring a fresh iodized taste reminiscent of the sea.

Breton Gomasio and Its Ingredients

Sesame seeds, whether black, golden, or white, come from the Sesamum indicum plant and are rich in nutrients such as calcium, iron, and unsaturated fatty acids. Roasted buckwheat, from the Fagopyrum esculentum plant, is a pseudocereal that offers a crunchy texture and toasted nut flavors. Guérande sea salt, hand-harvested in the salt marshes of the region, is naturally rich in minerals and trace elements. Finally, Breton seaweeds, from the coasts of Brittany, such as nori or dulse, are marine algae rich in vitamins, minerals, and antioxidants, adding a characteristic salty and iodized touch to this blend.

The Link between Japanese Cuisine and Brittany

There is a historical link between Japanese cuisine and Brittany, although often overlooked. This link dates back to the 17th century when Breton sailors sailed the seas of the globe, including the coasts of Japan. During these voyages, cultural exchanges took place, especially in the culinary field. One of the most notable connections lies in the common use of seaweed in cuisine. Both in Japan and Brittany, seaweed is an important food resource, used for its unique flavor and nutrient richness. Although the types of seaweed used may vary, this similarity in the use of seaweed reflects cultural exchanges between the two regions. Furthermore, some seafood and fish dishes may also show similarities, albeit more subtly, due to the shared maritime tradition between Brittany and Japan. Thus, although Japanese and Breton cuisines may seem very different at first glance, there are historical points of convergence, especially in the use of local ingredients such as seaweed, and in the influences of maritime cultural exchanges.