Japanese Food Tips

Sesame seeds are said to have originated in Africa thousands of years ago. In Japan, sesame seeds have been excavated from Jomon period (14,000 BC - 10th century BC) sites. In the Nara period (710-794), sesame was cultivated in the fields and used as cooking oil or in lamps. In the Heian period (794-1185), the use of sesame for confectionery and medicinal purposes was described in government regulations. For these reasons, sesame seeds have been used since ancient times in Japan, However, today, 99.9% of sesame seeds used in the country are imported. In the West, almost all sesame seeds distributed are white, but in Japan, three types of sesame seeds, white, black, and sometimes gold, are distributed. They are often used in Japanese food, and white sesame and black sesame seeds are especially popular. Sesame seeds have an oil content of more than 50%, and the sesame oil pressed from them is also often used in Japanese food. Sesame seeds, a high-protein food, are indispensable in Japanese Buddhist vegetarian dishes that do not use animal protein.