Glossary - Ingredients

Sesame seeds (white, black)


Seeds rich in antioxidants, also used to make sesame oil


Sesame seeds 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.


Rich in fat and protein, they also contain plenty of essential amino acids, minerals, and antioxidants like sesamin.


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.


Sesame seeds have been discovered in archaeological excavations in Japan from as early as the late Jomon period (~12,000-500 BCE).

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