Japanese Food Tips

It is widely believed that sesame seeds originated in the savanna region of Africa. About 5,000 to 6,000 years ago, African people improved native sesame seeds for food. It is said that sesame seeds were introduced to Japan during the Jomon period (710-794 CE), and therefore, the use of sesame seeds in Japanese cuisine has a long history. There are about 3,000 varieties of sesame seeds in the world, which come in a variety of colors, shapes, sizes, etc. Sesame seeds are classified in Japan into three types according to the color of the seed coat: white, black, and golden. On our website, we have already discussed white sesame seeds; here we will focus on golden sesame seeds. Golden sesame seeds are characterized by the golden color of their seed coat and their distinctive taste and aroma. The main nutritional components of white, black, and golden sesame seeds are made up of fat, protein, and carbohydrates. However, golden sesame seeds contain more fat than white and black sesame seeds. Golden sesame has a strong aroma and rich flavor, making it a good match for a variety of ingredients. The deep aroma and glossy golden color of the sesame seeds give them a strong presence, so they are not drowned out by the main ingredients. In Japanese cuisine, sesame seeds are often used in a Japanese side dish called “goma no aemono”, which is made by dressing boiled vegetables with lightly ground sesame seeds, soy sauce, and mirin (sweet sake for seasoning). Sesame seeds are often used as a condiment in dipping sauces for noodle dishes. Golden sesame seeds are more luxurious than other sesame seeds. They are sold in all Japanese supermarkets, so if you are interested, why not buy them?