Mitake, Roasted White Sesame Seeds, 500g
Ready-roasted white sesame for the busy pass. Aroma and crunch, no pan needed.
Mitake Roasted White Sesame Seeds, irigoma shiro, come already roasted, so they are ready to sprinkle, grind or crush the moment the bag is open. A 500g bag sized for kitchens that use sesame every day.
Why Chefs Choose This
- Pre-roasted: saves the time and the risk of scorching a pan of seeds on a busy service.
- Kitchen-sized bag: 500g covers daily garnishing and dressing prep without constant reordering.
- Even colour: a consistent roast gives the same look and flavour batch to batch.
- Grinds well: roasted seeds release their oil and aroma quickly in a suribachi or spice grinder.
How to Use
- Goma-ae: grind with soy, sugar and dashi to dress blanched spinach or green beans.
- Garnish: over sushi rolls, rice, noodles, salads and grilled meat.
- Dressings and sauces: crush into goma-dare for shabu-shabu or a sesame dressing.
- Baking and beyond: in bread, crackers and granola, or as a coating for fish and chicken.
Irigoma (炒り胡麻) means roasted sesame, and shiro (白) means white. Sesame, goma (胡麻), is one of the foundation seasonings of Japanese cooking. Roasting it releases the aroma that defines dishes such as goma-ae, vegetables dressed in ground sesame, and goma-dare, the sesame sauce served with shabu-shabu. In Japanese kitchens the seeds are often ground fresh in a suribachi, a ridged ceramic bowl, with a wooden pestle called a surikogi. White sesame gives a milder, rounder flavour than black, which is why it is the everyday choice for dressings and garnishes.
Learn more: Japanese Spices & Seasonings
What do roasted white sesame seeds taste like?
Nutty, warm and toasty, with a gentle sweetness and a clean crunch. Roasting brings the aroma forward, so the flavour is much fuller than raw sesame. Crush or grind the seeds and the oil comes out, giving a richer, almost creamy nuttiness that carries a dressing or sauce. White sesame is softer and rounder than black, which tastes deeper and slightly more bitter. That mildness is why white irigoma suits delicate vegetables, fish and rice.
Product Details
| Type | Irigoma shiro 炒り胡麻 白 (roasted white sesame seeds) |
| Brand | Mitake |
| Origin | Japan |
| Net Weight and Format | 500g bag |
| Best Used As | Garnish, goma-ae, sesame dressings and sauces |
What is the difference between white and black sesame?
White sesame is milder, rounder and slightly sweet, so it is the everyday choice for dressings, goma-ae and garnishing rice and noodles. Black sesame has a deeper, earthier and slightly more bitter flavour, and a striking colour that is used for contrast on rice, in gomashio and in desserts such as black sesame ice cream. Many kitchens keep both and choose by flavour and look.
Do I need to roast these again?
No. They are already roasted and ready to use. Some Japanese cooks briefly re-toast irigoma in a dry pan for a minute just before grinding, to refresh the aroma, and that is worth doing for a dressing where sesame is the star. Watch the pan closely, keep the heat moderate and move the seeds constantly, because sesame goes from fragrant to burnt very quickly.
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 : S0096