Kuro neri goma is the bold, dramatic sibling of white sesame paste, made by grinding unhulled roasted black sesame seeds into a dense, glossy paste of the deepest charcoal. This black sesame paste is the work of Kuki Sangyo, a Japanese house long devoted to sesame, and because the seeds are left unhulled, it carries the full character of the grain, more intense and more complex than any pale sesame.

The texture is smooth and creamy, thick yet spreadable, with a striking near black colour that makes it as much a visual statement as a flavour one. On the palate it is powerfully nutty and richly roasted, deeper and earthier than white sesame, finishing with a gentle, appealing bitterness that gives it real complexity.

It is perhaps most celebrated in the sweet kitchen, where it is the soul of black sesame ice cream, mochi, panna cotta, and countless Japanese confections. Yet it is just as valuable on the savoury side, enriching dressings and goma-dare dipping sauces, deepening noodle sauces, and adding a bold, modern accent to plated dishes. Loosened with a little dashi, soy, sugar, or cream, it adapts to whatever the kitchen asks of it.

Why choose Sea House Black Sesame Paste?

• Pure unhulled black sesame. Ground from whole roasted seeds for the fullest, most complex sesame character.
• Bold and complex. Intensely nutty and earthy with a gentle bitterness that white sesame cannot match.
• A dramatic colour. Its deep, glossy black transforms the look of desserts and plated dishes alike.
• A dessert favourite. The base of black sesame ice cream, mochi, panna cotta, and Japanese sweets.
• Savoury too. Enriches dressings, goma-dare, and noodle sauces with a striking modern depth.