Japanese Food Tips

In Japan, white, black, and golden sesame seeds are widely distributed. Among them, white sesame seeds are the most commonly used. Typical production methods are to roast sesame seeds, grind them, then mix them with boiled spinach or string beans, or sprinkle them over boiled spinach, Japanese mustard spinach (komatsuna), bean sprouts, or napa (Chinese) cabbage. Sesame seeds are rich in antioxidants, but if eaten as is, most of the nutrients cannot be absorbed. By grinding them, the outer skin is broken down and absorbed better by the body. Incidentally, they are sold in Japan as roast sesame or ground sesame. Other than that, sesame seeds are processed into a paste, which is used to make sesame tofu or sesame dressings. Sesame seeds have an oil content of more than 50%, and the sesame oil pressed from them is often used in Japanese food. We have some recipes using white sesame seeds that you can try if you like.