Neri goma is the Japanese art of sesame taken to its richest form, toasted white sesame seeds ground patiently into a smooth, luxurious paste. This white sesame paste is the work of Kuki Sangyo, a Japanese house long devoted to sesame, and it belongs to the pale, refined school of the ingredient. Unlike raw tahini, the seeds are fully toasted before grinding, which gives it a deep, roasted fragrance and mellow character.

The texture is dense yet creamy, glossy and pourable when loosened, coating a spoon in a smooth ribbon. The flavour is unmistakably nutty and warm, carrying the toasty aroma of roasted sesame and a gentle, natural sweetness, yet it remains softer and more elegant than the bold, almost bittersweet intensity of black sesame paste.

In the kitchen it is a foundation ingredient, the heart of goma-ae, the classic sesame dressing for blanched spinach and vegetables, and of goma-dare, the creamy sesame sauce served with shabu shabu and salads. It enriches dan dan noodles and sesame ramen, and crosses effortlessly into the sweet kitchen, lending body and nuttiness to ice creams, puddings, and confections. Loosened with dashi, soy, vinegar, or sugar, it bends to almost any dish.

Why choose Sea House White Sesame Paste?

• Pure toasted sesame. Made by grinding fully toasted white sesame seeds for a deep, roasted aroma.
• Smooth and refined. Creamy and mellow, more delicate and elegant than intense black sesame paste.
• A true kitchen foundation. The base of goma-ae, goma-dare, dan dan noodles, dressings, and sauces.
• Sweet and savoury alike. Equally at home in dressings and dipping sauces or in ice creams and desserts.
• Two practical sizes. Offered in 500g and 1kg to suit both fine detail work and high volume service.