Today’s recipe, Spinach Kuro Goma-ae, is a counterpart of the Chrysanthemum Leaves Goma-ae that I posted a long time ago. Instead of the white sesame seeds that are used for chrysanthemum, I used black sesame seeds and spinach.
I think that the black sesame seeds have more pungent and richer flavour than the white sesame seeds. When you use them in a large quantity like in Goma-ae (Sweet Sesame Dressing), you can tell the difference between the flavours.
But people do not use the black sesame dressing in the dish as often as the white sesame dressing, perhaps due to the colour of the sesame.
Maybe because of this, the food dressed in white sesame is called Goma-ae (meaning dressed in sesame seeds) instead of calling it Shiro Goma-ae to clarify that it is made with white (= ‘shiro‘) sesame seeds.
The foods dressed in black sesame seeds have been called Kuro Goma-ae (黒胡麻和え) to distinguish them from the white sesame dressing. ‘Kuro‘ (黒) is black in Japanese, as you probably guessed.
About Black, White and Golden Sesame Seeds
You may think that white sesame seeds are made from black sesame seeds by removing the black outer skin. But that’s not the case. Black sesame and white sesame are different species.
In fact, there are also golden sesame seeds that are the golden-brown colour. Because of the colour, the golden sesame is also called brown sesame.
In terms of market share, white sesame seeds are by far the most commonly available. They are followed by black sesame and then golden sesame. I have never tried golden sesame, so I don’t know the flavour difference.
All three kinds of sesame seeds have a very similar nutritional …continue reading