Collection: Japanese sesame pastes and creams

Origin of sesame paste in Japan:
Sesame paste (goma paste) was introduced to Japan more than 1,000 years ago, probably via China and Korea, during the Nara period (710-794). It was during the Heian period (794-1185) that sesame and its derivatives became an important part of Japanese cuisine. Made from roasted and ground sesame seeds, this smooth paste has become an essential ingredient.

Uses in Japanese cuisine:
Sesame paste enhances many traditional dishes:

• Goma-ae: vegetables (spinach, green beans) coated in a creamy sauce made with sesame, soy sauce, and mirin
• Sesame miso soup: an enriched version of classic miso soup, creamier and more flavorful
• Goma-dofu: firm sesame tofu made with starch, served with sweet soy sauce
• Goma-tsuyu: creamy sauce for soba and udon noodles
• Desserts: sesame cakes, sesame lattes, and other sweet preparations

Rich in calcium, magnesium, B vitamins, and antioxidants, sesame paste combines delicious flavor with nutritional benefits.

Sesame paste and sesame cream are two sesame-derived products, but their texture and uses differ.

• Sesame paste (tahini) is a thick purée of ground sesame seeds, ideal for sauces, dressings, and savory recipes.
• Sesame cream is milder and more fluid, often enhanced with water or spices, and perfect as a topping for rice, noodles, or desserts.

Sesame paste (or tahini) is a versatile ingredient that can be used in various recipes to add a rich, creamy flavor.

• Sauces and dressings: Mix sesame paste with lemon, vinegar, water, salt, and spices to create creamy sauces to serve with vegetables, noodles, salads, or rice dishes.
• Homemade hummus: Mix sesame paste with chickpeas, lemon, garlic, olive oil, and salt to make delicious hummus, a perfect vegan dish for dipping vegetables or pita bread.
• Soups and broths: To add a creamy texture to your soups, mix sesame paste with water or broth. This works particularly well with Asian soups or spicy dishes.
• Spicy cuisines: Use it in sauces for spicy dishes, such as black sesame to add a rich dimension to Asian- or Middle Eastern-inspired dishes.
• Goma dare (sesame sauce): Mix sesame paste with soy sauce, vinegar, sugar, sesame oil, and salt to create a goma dare sauce, used to accompany salads, cold noodles such as soba, or raw vegetables.
• Hiyayakko (cold tofu): Serve sesame paste mixed with soy sauce and lemon over pieces of cold tofu (hiyayakko) for a simple, flavorful starter, often accompanied by fresh ginger.
• Japanese desserts: In Japanese confectionery (or wagashi), sesame paste can be used to make sesame-based cakes, mochi, or sweet noodles, adding a subtly nutty, sweet flavor.

To make your own homemade sesame cream, here is a simple and quick recipe:

Ingredients:

• 100 g of sesame seeds (white or black)
• 2 to 3 tablespoons of sesame oil (or another vegetable oil of your choice)
• 1/2 teaspoon of salt (optional)
• 1 to 2 tablespoons of water (to adjust the texture)
• 1 tablespoon of vinegar (optional, for a touch of acidity)

Preparation:

1. Toast the sesame seeds in a pan over medium heat for 3 to 5 minutes, stirring regularly, until they release a light toasted sesame aroma. Let them cool.
2. Grind the seeds: Place the sesame seeds in a blender or coffee grinder and blend until you obtain a smooth, creamy paste.
3. Add the oil gradually while continuing to blend until you achieve the desired consistency. If the paste is too thick, add water to adjust it.
4. Season with salt and vinegar to adjust the flavor, then blend for a few more seconds.
5. Store your sesame cream in an airtight jar in the refrigerator for 2 to 3 weeks.

Storing opened sesame cream: keep it refrigerated in an airtight container.

It keeps for 1 to 3 months after opening (check the date on the packaging). If it becomes dry or tastes rancid, do not consume it. For homemade cream, consume it within 2 to 3 weeks.