Sesame

Japanese sesame, also known as ‘goma’, is a very popular oilseed in Japan (and around the world). It is renowned for its unique flavour and many nutritional benefits. Native to Asia, it is grown mainly in the southern regions of Japan, such as Kagoshima and Miyazaki, where the subtropical climate is favourable.

The rich, slightly sweet flavour of Japanese sesame is much appreciated in cooking. It is often used in different forms, such as whole sesame seeds, ground sesame seeds or even oil. It is used in many traditional dishes such as gomaae, a vegetable salad seasoned with sesame sauce, or the famous goma-dofu, a sesame-based tofu. Black sesame, known as ‘kurogoma’, is also used to make desserts such as wagashi, delicate Japanese pastries. It can also be found as a white or black paste, perfect for thickening vinaigrettes or sauces!

Japanese sesame is renowned for its superior quality and nutritional value. It is rich in fibre, protein and essential minerals such as calcium, iron and magnesium. Sesame oil is particularly valued for its antioxidant and anti-inflammatory properties, which help to prevent many diseases.