Origin Mie, Japan
Usage Before use, mix the sesame paste well. The oil in the paste naturally separates over time. Ideal for preparing gomadare sauce for shabu shabu, diluted with soy sauce and dashi, white sesame paste can also be used to season broths, marinate vegetables, or make Dan dan noodles. It is delicious diluted in carrot puree, vegetable soups, hummus, or as a salad dressing. It is very easy to incorporate into sweet recipes such as strawberry tart, semolina pudding, and other chocolate-based desserts.
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Sesame

White sesame paste

White sesame paste
17,30 €
17,30 €

Ref. 671

Format

In stock

Description

This white sesame paste is made from carefully selected white sesame seeds prepared using a precise method. Once washed, the sesame seeds are hulled, then roasted and ground into a paste.

Flavor

Smooth texture and mild, roasted flavor with a good peanut taste.

Conservation

Store away from heat and humidity.

Ingredients & Allergens
100% roasted and hulled white sesame

Allergenes : Sesame
Nutritional Values

Per 100g: Energy 2887 kJ / 690 kcal, Fat 62g (of which saturates 8g), Carbohydrate 14g (of which sugars 0.8g), Protein 21g, Salt 0g.

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Origin Mie, Japan
Usage Before use, mix the sesame paste well. The oil in the paste naturally separates over time. Ideal for preparing gomadare sauce for shabu shabu, diluted with soy sauce and dashi, white sesame paste can also be used to season broths, marinate vegetables, or make Dan dan noodles. It is delicious diluted in carrot puree, vegetable soups, hummus, or as a salad dressing. It is very easy to incorporate into sweet recipes such as strawberry tart, semolina pudding, and other chocolate-based desserts.
Sauce Pastry Drinks Dessert Ice creams and sorbets
Kuki Sangyo
The producer

Kuki Sangyo

Present in Japan since the 16th century, the Kuki family first made a name for themselves through military exploits before settling, a few centuries later, in Yokkaichi, in Mie Prefecture. There, they traded mainly in Ako salt, which was shipped to the Kanto region. In the 19th century, the family began growing rapeseed and then built their own factory to produce oil, marking the birth of Kuki Sangyo. Thanks to the busy port of Yokkaichi, this oil was shipped to Edo. With the help of a British engineer, the company modernized its production, but a shortage of rapeseed gradually pushed Kuki Sangyo to turn to sesame oil. From the early 1950s, the company focused its expertise on sesame, developing a wide range of related products to promote its consumption. Today, Kuki Sangyo continues this passion for sesame with authentic and delicious products you can discover at Umami Paris.