Glossary - Ingredients

Sesame Seeds (White, Black)

Seeds rich in antioxidants, also used to make sesame oil

What are sesame seeds?

Sesame seeds (ごま in Japanese) are separated into black, white, and brown sesame seeds based on their color. Roasted sesame seeds are used in cooking, and they can even be ground with a mortar and pestle. Sweet and aromatic white sesame seeds are used in chopped dishes and “goma tofu” (a traditional Japanese food made with sesame seed paste), bitter black sesame seeds get mixed with salt to create "gomashio" which is then sprinkled on “sekihan” (rice steamed with red beans like adzuki) or used in cooking.

Nutrition facts

Sesame seeds are rich in unsaturated fatty acids and protein. They also contains a high amount of dietary fiber, which regulates the intestinal environment, and vitamin E, which has high antioxidant properties. Sesame seeds are also rich in vitamin B1, which supports carbohydrate metabolism, and vitamin B6, which helps break down proteins. They also contains a lot of calcium, magnesium, iron, copper, and zinc.
Lingnans of sesame, a component unique to sesame seeds, are said to have various functions. One type of lignan, sesamin, has antioxidant properties, supports liver function, and has been studied as being effective in improving fatigue.
While there are slight differences depending on the type of sesame seed, such as the color of black sesame being due to anthocyanin pigments, the nutritional components are almost the same. When the seeds are eaten as ground sesame or sesame paste, the cell walls are broken down, increasing absorption efficiency and allowing the nutrients to be absorbed more effectively.

Storage to prevent food loss

Store in an airtight container away from direct sunlight, high temperatures, and high humidity. Can be stored in the refrigerator, but do note that it gets damp easily when taken out of there.