Toho, Sesame Seeds, Wasabi Flavour, 80g
Roasted sesame with a wasabi kick. Crunch first, then that clean nasal heat.
Toho Wasabi Sesame Seeds are roasted sesame seeds seasoned with wasabi, giving a nutty crunch followed by a sharp, fresh heat. A quick way to bring wasabi character to a dish without mixing a paste. 80g bottle.
Why Chefs Choose This
- Wasabi without the paste: adds wasabi character as a dry garnish, no mixing needed.
- Texture and heat together: whole roasted seeds give crunch while the seasoning gives a lift.
- Striking colour: the green seeds stand out on white rice, pale fish and tofu.
- Controlled portions: shake out a pinch at a time, close the bottle and move on.
How to Use
- Sushi and poke: over sushi rice, hand rolls, chirashi or poke bowls.
- Fish: on grilled or seared salmon, tuna or mackerel just before serving.
- Noodles and tofu: over cold soba, chilled tofu or a cucumber salad.
- Beyond Japanese food: on avocado toast, a steak salad, roast potatoes or crackers and dips.
Wasabi goma (わさびごま) means wasabi sesame. Wasabi (山葵) is the Japanese plant whose grated root gives the clean, nasal heat served with sushi and sashimi. Its pungency comes from volatile compounds released when the root is grated, which is why it hits the nose rather than lingering on the tongue like chilli. Roasted sesame, irigoma (炒り胡麻), is one of the everyday finishing seasonings of the Japanese kitchen. Combining the two puts a familiar sushi-counter flavour into a dry sprinkle you can keep on the shelf.
Learn more: Japanese Spices & Seasonings
What do wasabi sesame seeds taste like?
Nutty and toasty on the first crunch, then a quick, sharp wasabi heat that rises into the nose and fades cleanly. It is lively rather than fierce: enough to wake up a plate of rice or fish, not enough to overwhelm it. There is a light savoury, salty seasoning holding it together. The contrast between rich roasted sesame and fresh, sinus-clearing wasabi is the point, and it works especially well against oily fish and creamy textures like avocado.
Product Details
| Type | Wasabi goma わさびごま (wasabi flavoured roasted sesame seeds) |
| Brand | Toho |
| Origin | Japan |
| Net Weight and Format | 80g plastic bottle |
| Best Used As | A finishing sprinkle for sushi, fish, noodles and salads |
Are wasabi sesame seeds very hot?
They have a noticeable kick but not a lasting burn. Wasabi heat rises quickly into the nose and fades within seconds, unlike chilli, which builds and stays on the tongue. Sprinkled over rice or fish, most people find it bright and pleasant rather than fiery. If you are cooking for people who are wary of heat, start with a light dusting and let them add more at the table.
Can I use it with non-Japanese dishes?
Yes. It works anywhere you would use horseradish or mustard for a sharp edge. Try it over a steak salad, roast beef sandwiches, avocado toast, buttered new potatoes or a crab or prawn cocktail. It also makes a good crust for seared tuna or salmon: press the fish into the seeds and sear briefly. Add it at the end of cooking so the wasabi aroma and the crunch survive.
How should I store seasoned sesame seeds?
Keep the bottle tightly closed in a cool, dry cupboard away from sunlight and steam. Sesame is rich in natural oils, so heat and air are what dull it. Shake the seeds out rather than spooning them, and never hold the open bottle over a steaming pan, as moisture makes them clump and lose their crunch. Use within the date on the pack, and sooner after opening for the best aroma.
SKU : S0198