Kuki, Deep Roast Premium White Sesame Seeds, 65g
Deep-roast Japanese white sesame from Kuki, the sesame house founded in 1886.
Iri goma (いりごま) are sesame seeds roasted and ready to use. Kuki roasts these deep (深煎り, fukairi), and the pack says slowly over a strong flame, for a fuller, nuttier aroma than lightly toasted seeds. Kuki's pack also notes it inspects its raw sesame in house. 65g stand-up pouch, also sold as a case of ten.
More from Kuki: Deep Roast Black Sesame Seeds (65g), Roasted Black Sesame Paste (120g) and Classic Roast Sesame Oil (170g).
Why Chefs Choose This
- Deep roast: more aroma and nuttiness than standard toasted seeds.
- Ready to use: no toasting needed; sprinkle straight from the pack.
- Grind to order: crush in a suribachi for goma-ae and dressings at full aroma.
- A specialist's seed: from a sesame house trading since 1886.
How to Use
- Sushi and rice: over uramaki, onigiri and rice bowls.
- Goma-ae: grind and mix with soy sauce and sugar to dress blanched spinach or green beans.
- Noodles and salads: finish cold soba, ramen and salads.
- Beyond Japan: coat tuna or salmon before searing, or bake into bread and biscuits.
Goma (胡麻) is sesame, and iri goma (いりごま) means roasted sesame. Japanese kitchens roast sesame further than most, and often grind it fresh in a suribachi, a ridged mortar, because the aroma is released at the moment of crushing. Shiro goma (白ごま), white sesame, is the milder, all-purpose seed. Kuki (九鬼産業) was founded in 1886 in Yokkaichi, Mie Prefecture; the pack calls the company 胡麻の老舗, an old-established sesame house.
Learn more: Japanese Spices and Seasonings
What does deep-roast sesame taste like?
Nutty, toasty and rich, with a light bitterness at the end that comes from the deeper roast. White sesame is the gentler of the two colours: rounder and sweeter than black. Whole, the seeds give a fine crunch and a toasted aroma; crushed, the flavour opens right up and becomes creamy and intense. A quick re-warm in a dry pan before use brings the aroma back to full strength.
Product Details
| Type | Iri goma, shiro (いりごま 白), deep-roast white sesame seeds |
| Brand | Kuki (九鬼), founded 1886 in Yokkaichi, Mie |
| Key Feature | Deep roasted (深煎り) slowly over a strong flame |
| Origin | Japan |
| Net Weight and Format | 65g stand-up pouch; also a case of 10 |
| Best Used As | Garnish, goma-ae and dressings |
What is the difference between white and black sesame?
White sesame is milder, sweeter and more rounded, and is the everyday choice for garnishing and goma-ae. Black sesame has a stronger, earthier and slightly more bitter flavour and a striking colour, used on rice, in desserts and where you want contrast. In Japanese cooking they are used side by side, and many kitchens keep both.
Do I need to toast these sesame seeds?
No. They are already deep roasted and ready to use. For the best aroma, warm them in a dry pan for 30 seconds before serving, or grind them just before use. Watch them closely if you do re-toast, as roasted seeds burn quickly.
How should I store sesame seeds after opening?
Close the pouch tightly, pressing out the air, or tip the seeds into an airtight jar, and keep them in a cool, dark, dry place. Sesame is rich in oil, so heat and light dull its aroma over time. Buy a size you will use steadily, and keep larger stocks sealed until needed.
SKU : S0422