Traditional Roasted Sesame Paste

Glass jar of sesame butter on a wooden table.

Traditional Roasted Sesame Paste

5 from 2 votes

Course: Spread

Cuisine: Chinese, Japanese, Asian

Cook Time: 5

Total Time: 5

Servings: 2 cups

Calories: 1604kcal

Author: Kelly

Cost: $4.95 per cup

Rich and nutty roasted sesame paste is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang. Made from just one ingredient!

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Blender or food processor (if using a blender, it should come with a tamper to help you blend. I use Vitamix)

Ingredients

4 cups toasted sesame seeds (see Note 1)
1 tbsp roasted sesame oil (*optional)

Instructions

Add toasted sesame seeds to a blender or food processor. Secure lid tightly.
Start blending on low speed and gradually increase to high speed.
Blend until completely smooth (at least 2 minutes).
Optional: Blend in 1 tbsp of roasted sesame oil for an even stronger, more intense sesame flavour. I only recommend this step if you're planning to use the sesame oil for savoury recipes.

Notes

Sesame Seeds: You can either use raw sesame seeds—which you’ll have to roast yourself—or buy toasted sesame seeds which have already been pre-toasted for you. Both are good options.
- If you decide to toast your own sesame seeds, it’s simple enough. Stir them around in a large frying pan on medium heat for a few minutes, just long enough to smell the sesame aroma. The seeds will turn a very light golden brown. Be sure not to let the sesame seeds brown too much, or else your sesame paste will turn out bitter.
- I don't recommend using less than 4 cups of sesame seeds, or you may find it hard to blend the mixture smoothly.

Nutrition