Mitake Roasted Sesame Seeds Black (irigoma kuro) 500g
Ready-roasted black sesame. Deeper flavour, sharper contrast on the plate.
Mitake Roasted Black Sesame Seeds, irigoma kuro, come already roasted and ready to sprinkle, grind or blend. Black sesame has a deeper, earthier flavour than white and a colour that stands out on rice, fish and desserts. A 500g bag sized for regular kitchen use.
Why Chefs Choose This
- Pre-roasted: ready to use straight from the bag, no pan time on service.
- Visual contrast: black seeds read clearly on white rice, pale fish and cream.
- Deeper flavour: earthier and more intense than white sesame, so a little goes far.
- Kitchen-sized bag: 500g keeps garnishing, dressings and pastry work stocked.
How to Use
- Gomashio: mix with toasted salt and scatter over rice, onigiri or sekihan.
- Desserts: grind into a paste for black sesame ice cream, puddings or cakes.
- Dressings: grind into a dark goma-ae dressing for greens or aubergine.
- Garnish and crust: over sushi rolls and noodles, or as a crust for tuna and salmon.
Irigoma (炒り胡麻) means roasted sesame, and kuro (黒) means black. Black sesame has a long place in Japanese food, most visibly in gomashio, a mix of roasted black sesame and salt sprinkled over sekihan, the red bean rice served at celebrations. It also features in desserts, where ground black sesame gives ice cream, puddings and sweets their grey-black colour and deep, nutty flavour. Like white sesame it is often ground fresh in a suribachi, the ridged Japanese mortar, to release its oil and aroma just before use.
Learn more: Japanese Spices & Seasonings
What do roasted black sesame seeds taste like?
Deeper and earthier than white sesame, with a toasty, slightly smoky nuttiness and a faint pleasant bitterness on the finish. The crunch is firm and clean. Ground, black sesame turns rich and almost chocolatey in depth, which is why it works so well in desserts as well as savoury dishes. It has more presence than white sesame, so it holds its own against strong flavours like soy, miso and grilled meat.
Product Details
| Type | Irigoma kuro 炒り胡麻 黒 (roasted black sesame seeds) |
| Brand | Mitake |
| Origin | Japan |
| Net Weight and Format | 500g bag |
| Best Used As | Garnish, gomashio, dressings and black sesame desserts |
What is the difference between black and white sesame?
Black sesame tastes deeper, earthier and slightly more bitter, and its colour gives strong contrast on the plate. White sesame is milder and sweeter, the everyday choice for dressings and goma-ae. In Japanese cooking black sesame is the classic choice for gomashio over celebration rice and for desserts such as black sesame ice cream, while white is used more for savoury dressings. Many kitchens stock both.
How do I make gomashio?
Gomashio is roasted sesame mixed with salt. A common starting point is around eight to ten parts sesame to one part salt by volume, adjusted to taste. Toast the salt in a dry pan for a minute, then add the sesame briefly to warm it through. Crush lightly in a suribachi or mortar so some seeds break and release their aroma, but do not grind to a paste. Sprinkle over rice, onigiri or vegetables.
How should I store roasted sesame seeds?
Keep the bag sealed tightly, pressing out the air, in a cool, dry cupboard away from sunlight and heat. Sesame is rich in natural oils, so warmth and air slowly dull the roasted aroma. For a 500g bag that will last a while, decant a working amount into a small airtight container and keep the rest sealed. Use within the date on the pack, and sooner after opening for the best flavour.
SKU : S0097