How To Make Black Sesame Paste

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  • Black Sesame Paste in glass bowls and ingredients on a table.

    For the Japanese and some Asians, black sesame flavor is commonly used especially in desserts and baked goods.  Popular recipes include macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more.  Black sesame is unique in the way it changes the dynamic of a dessert completely.  Ordinary looking dessert are transformed into a peculiar dark gray color, and it surprises you with unique nutty toasty flavor.

    Black sesame paste is sold in jars at Japanese (or Chinese) grocery stores.  The black sesame paste is different from black tahini because black sesame seeds are roasted before they are grounded.

    Homemade black sesame paste is easy and simple to make, and it’s pretty close to the store bought black sesame paste.  Now you can enjoy making Black Sesame Ice Cream!

    Black Sesame Ice Cream in a bowl.

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    4.22 from 14 votes
    How to Make Black Sesame Paste | Easy Japanese Recipes at JustOneCookbook.com
    Black Sesame Paste
    Prep Time
    5 mins
    Total Time
    5 mins
     
    For the Japanese and some Asians, black sesame flavor is commonly used especially in desserts and baked goods.  Popular recipes include macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more. 
    Course: Condiments, How to
    Cuisine: Japanese
    Keyword: black sesame, sesame paste
    Servings: 1 (Tbsp black sesame paste)
    Author: Nami
    Ingredients
    [ 1 : 1 = sesame : honey ]
    Instructions
    1. Gather all the ingredients.

      How To Make Black Sesame Paste Ingredients
    2. Grind the black sesame seeds by mortar and pestle or in food processor. It takes some time for sesame seeds to secrete oil, but be patient.
      How To Make Black Sesame Paste 1
    3. When the sesame seeds are finely ground and become moist from natural sesame oil, add honey and mix all together.
    Recipe Notes

    Honey: If you want to use black sesame paste for savory dishes, you can add a little bit of sesame oil instead of honey.

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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