Goma Sesame Japanese Oil Paste Varieties

Japan — sesame introduced from mainland Asia; domestic cultivation and artisan pressing tradition; Wadaman Osaka as modern artisan benchmark

Goma (sesame) is Japan's most essential seed fat ingredient, present in four main culinary forms — whole toasted seeds (iri goma), ground paste (neri goma), sesame oil (goma abura), and roasted sesame oil (kuki goma abura) — each serving distinct culinary functions that make them non-interchangeable despite sharing a single plant origin. Japanese sesame culture distinguishes between shirogo ma (white sesame) with lighter, more delicate flavor; kurogoma (black sesame) with more intense, slightly bitter character; and kinugoma (golden sesame) with moderate sweetness. The artisan production tradition of Japanese sesame grinding using stone mills (ishiusu) or suribachi mortars creates freshly ground neri goma (sesame paste/tahini) with a distinctly different flavor profile from industrial tahini — the fresh oils released in home grinding are far more volatile and aromatic. Sesame oil in Japanese cooking divides into fragrant toasted sesame oil (used as finishing condiment in small amounts) and light sesame oil or neutral oil blended with sesame (for cooking). The grinding tradition in home cooking — using a textured ceramic suribachi (mortar) with a wooden pestle — develops sesame's full oil content and aromatic profile in ways that purchasing pre-ground product cannot replicate.

White: delicate, nutty, and sweet with fresh oil character; black: more intense, slightly bitter with roasted depth; toasted sesame oil: intensely aromatic and fragrant with a few drops transforming an entire dish; neri goma paste: concentrated richness and fresh sesame oil combined