How to Use White Sesame Paste in Japanese Cooking It is similar yet not quite the same as the Japanese or Chinese variety in terms of texture and taste. You can get tahini at most American grocery stores. Tahini, on the other hand, is made from unroasted raw sesame seeds, which is why it’s lighter in color and less flavorful. I haven’t had a chance to try a side-by-side comparison with Chinese sesame paste, but I assume it’s very similar to the Japanese one (if not, please let me know). You may be more familiar with Chinese sesame paste (zhi ma jiang, 芝麻酱) or tahini, the sesame paste used in the Mediterranean and Middle Eastern cuisines or For authentic Japanese cooking, I highly recommend using Japanese sesame paste (neri goma) by making your own. However, do bear in mind that the flavors would be slightly different. □ You can buy Japanese white sesame paste on Amazon Substitutions for Sesame PasteĬhinese sesame paste would be the closest substitute for Japanese sesame paste, but you can use tahini, sunflower seed butter (SunButter), or peanut butter in a pinch. Sesame seeds are often classified into three categories: Black (黒胡麻), white (白胡麻), and golden (金の胡麻), and you can find sesame paste for each type. Since then, it has played an important role in Japanese cuisine. Sesame is said to have been brought to Japan during the Jomon period (13000 BC to 300 BC the earliest historical era of Japanese history). The grinding process allows the seeds to break down and produce an aromatic and flavorful puree that has a very thick consistency. The smooth paste is made by grinding the toasted sesame seeds. “Neri” means kneading, and “goma” means sesame seeds. Japanese sesame paste is called neri goma (練り胡麻, ねりごま).
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