Kuki, Roasted Black Sesame Paste, 120g
Rich, roasted black sesame paste from Kuki, in a squeezable pouch.
Kuki's jun neri goma (純ねりごま, pure sesame paste) is roasted black sesame ground to a thick, glossy paste. The pack calls it 濃厚, rich, and pitches it as a professional flavour for home kitchens. It comes in a 120g spouted pouch with a screw cap, so you can squeeze out what you need. Stir it into dressings, sauces and desserts.
More from Kuki: Deep Roast Black Sesame Seeds (65g), Deep Roast White Sesame Seeds (65g) and Classic Roast Sesame Oil (170g).
Why Chefs Choose This
- Ready-ground: the depth of freshly ground sesame without the suribachi.
- Concentrated: a spoonful is enough to flavour a dressing or sauce.
- Squeezable pouch: the spout and cap make portioning quick and clean.
- A specialist's paste: from a sesame house trading since 1886.
How to Use
- Goma-dare: whisk with soy sauce, rice vinegar and a little sugar for shabu-shabu or cold noodles.
- Goma-ae: loosen with soy and dashi to dress blanched greens.
- Desserts: the pack suggests sesame pudding; also good in ice cream and mochi fillings.
- On toast: the pack pictures it on toast; mix with honey for a sweet spread.
Neri goma (練りごま) means kneaded sesame: roasted seeds ground until their oil turns them into a smooth paste. It is the base of goma-dare, the creamy sesame sauce served with shabu-shabu and cold noodles, and of many Japanese sesame sweets. Kuro (黒) neri goma, from black sesame, is darker and stronger than the white version. Kuki (九鬼産業) was founded in 1886 in Yokkaichi, Mie Prefecture; the pack calls it 胡麻の老舗, an old-established sesame house.
Learn more: Japanese Sauces
What does black sesame paste taste like?
Deep, toasty and intensely nutty, with an earthy, almost smoky edge and a mild bitterness from the roast. The texture is thick and smooth, closer to a nut butter than a sauce. It is not sweet on its own: sweetened, it turns rich and dessert-like; with soy and vinegar, it becomes a savoury, creamy dressing. A little goes a long way.
Product Details
| Type | Jun neri goma, kuro (純ねりごま 黒), black sesame paste |
| Brand | Kuki (九鬼), founded 1886 in Yokkaichi, Mie |
| Key Feature | Rich (濃厚), smooth roasted black sesame paste |
| Origin | Japan |
| Net Weight and Format | 120g spouted pouch with screw cap |
| Best Used As | Base for sesame sauces, dressings and desserts |
What is the difference between Japanese sesame paste and tahini?
Both are ground sesame. Japanese neri goma is made from roasted seeds, so it is darker, toastier and more aromatic. Tahini is usually made from lightly toasted or raw hulled seeds and tastes milder. Black neri goma is stronger again. They can stand in for each other at a pinch, but expect a different depth.
Why has the oil separated?
Separation is natural in pure sesame paste: the oil rises over time. Knead the pouch well before opening, or squeeze it into a bowl and stir until smooth again. Keeping it at room temperature for a while before use makes it easier to mix.
How should I store it after opening?
Close the cap tightly and keep it in the fridge once opened, following the label. Knead or stir before each use if the oil has separated. Keep the spout clean to stop residue drying around the cap.
SKU : S0425