Collection: Japanese sesame pastes and creams

Origin of sesame paste in Japan:
Sesame paste (goma paste) was introduced to Japan over 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 took on an important role in Japanese cuisine. Made from roasted and ground sesame seeds, this creamy paste became an essential ingredient.

Uses in Japanese cuisine:
Sesame paste enriches 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 tofu with sesame and starch, served with mild soy sauce
• Goma-tsuyu: creamy sauce for soba and udon noodles
• Desserts: sesame cakes, sesame latte, and other sweet treats

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

Sesame paste and sesame cream are two products derived from sesame, but they differ in texture and use.

• Sesame paste (tahini) is a thick purée made from ground sesame seeds, ideal for sauces, salad dressings, and savory recipes.
• Sesame cream is smoother and more fluid, often enriched with water or spices, perfect as a topping on rice, noodles, or in desserts.

Sesame paste (or tahini) is a versatile ingredient that can be used in a variety of 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 accompany vegetables, noodles, salads or rice dishes.
• Homemade hummus: Mix sesame paste with chickpeas, lemon, garlic, olive oil and salt to make delicious hummus, the 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 cuisine: Use it in sauces for spicy dishes, like black sesame to add a rich dimension to Asian or Middle Eastern-inspired dishes.
• Goma dare (sesame sauce): Mix sesame paste with soy, vinegar, sugar, sesame oil and salt to create a goma dare sauce, used to accompany salads, cold noodles like 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, tasty starter, often accompanied by fresh ginger.
• Japanese desserts: In Japanese patisserie (or wagashi), sesame paste can be used to make sesame cakes, mochi or sweet noodles, adding a subtly nutty, sweet flavor.

To make your own homemade sesame cream, here's a quick and easy recipe:

Ingredients:

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

Preparation:

1. Toast the sesame seeds in a frying pan over medium heat for 3-5 minutes, stirring regularly, until they release a light toasted sesame fragrance. Leave to cool.
2. Grind the seeds: Place the sesame seeds in a blender or coffee grinder and blend until smooth and creamy.
3. Add the oil a little at a time, continuing to blend until you reach the desired consistency. If the paste is too thick, add water to adjust.
4. Season with salt and vinegar to adjust the taste, then blend for a few more seconds.
5. Store your sesame cream in an airtight jar in the fridge for 2 to 3 weeks.

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

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