Black Sesame [Kurogoma]

Japanese Name and Pronunciation:

[kurogoma]

Black sesame seeds, known as “kurogoma” in Japanese, hold a special place in Japanese cuisine and are widely used for their unique flavor, aroma, and visual appeal.

In Japanese cooking, black sesame seeds are commonly used as a garnish and flavoring agent in various dishes. They are often roasted to bring out their nutty and rich flavor, and sometimes ground or crushed to a coarse or fine texture before use.

Black sesame seeds are sprinkled on top of rice dishes, noodles, salads, and vegetables to add a delightful crunch and a subtle, earthy taste. They are also frequently incorporated into sauces, dressings, and dipping sauces, providing a distinctive flavor and a touch of elegance to the dish.

Not only do black sesame seeds enhance the taste and texture of a dish, but they also add visual interest and contrast with their dark color. Their presence can turn a simple plate of food into an aesthetically pleasing and appetizing culinary creation.

Furthermore, black sesame seeds are highly nutritious, containing essential minerals like calcium, iron, and magnesium, as well as beneficial antioxidants. They are valued for their potential health benefits and are considered a wholesome ingredient in Japanese cuisine.