White sesame seeds are used all across the world for such things as pastas, flavor enhancers, as garnish, seasonings, or are pressed for their precious oils. They are also known for their gentle, aromatic oils, and subtle flavor.
To Parch Goma: Place frying pan over slow heat for a few minutes until it starts to pop. Remove from heat.
For Nigiri-Meshi: Sprinkle parched Goma over nigiri-meshi (rice sandwich)
Goma-su: Mash 4 tablespoons parched Goma in suribachi until the oil appears. Mix with Sanbai-su (made with 3 oz Su (vinegar), 2 oz Kikkoman Soy Sauce and 3 tablespoon sugar). Use Goma-su for Su-no-mono (Japanese salad) or as other salad dressings.
Goma-shoyo: Mash 6 tablespoons parched Goma in suribachi until the oil appears and mix with one cup Kikkoman Soy Sauce and 4 tablespoon Mirin. Marinate meat, poultry or fish. This Goma-Shoyu can be used on Tsukemono (Japanese pickles).
For Homemade Buns or Muffins: Sprinkle parched Goma over the buns and bake.
- Product Review By Diana Parrish on (Posted on 8/18/2010)
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