Wadaman (Osaka, Japan) has been a sesame manufacturer for more than 130 years, and the fourth generation owner, Etsuji Wada, is known as the best roaster in Japan. He carefully grands organic roasted sesame seeds more than 5 times by millstone, yielding a delicate & nuanced flavor like no other.
It is amazing how sweet and nutty a sesame paste can be, almost making you think you are eating a nut butter. Probably the most versatile of all the sesame paste is terms of the shear variety of uses, like in hummus to a sweet sesame cake to savory sesame dressing. Store in a cool, dark place. Do not refrigerate. Stir before using.
Imported from Osaka, Japan.
Ingredients: Organic white sesame seeds
The image is Roasted Sweet Potatoes with Yogurt and Sesame. Here’s the recipe.
2 Japanese sweet potatoes (or regular ones if you can’t find the Japanese kind)
olive oil for drizzling
1 cup Greek yogurt
2 tablespoons Wadaman organic white sesame paste
3 tablespoons lemon juice, divided
1/4 cup olive oil, divided
1/2 cup red onion, medium dice
¼ teaspoon garlic, finely minced
1 ½ tablespoons Red Boat fish sauce
1/2 teaspoon smoked paprika, hot
¼ cup parsley, coarsely chopped
2 tablespoons Wadaman roasted organic white sesame seeds
Preheat oven to 450F. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Wrap the potatoes in foil and roast the potatoes until completely tender, about 45 minutes. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred on each side. Remove potatoes and allow them to cool to room temperature. When cool, cut in 1/2-inch rounds. Set aside.
Mix together yogurt, sesame paste, 1 tablespoon lemon juice and 2 tablespoons of the olive oil until smooth. Divide between 4 plates.
Mix the onion, garlic, fish sauce, paprika and remaining lemon & olive oil into a salsa, Adjust seasoning with kosher salt.
Warm sweet potatoes in oven, then plate each half (or an even number of rounds) on top of yogurt sauce. Top sweet potato with salsa, parsley, sesame seeds and a sprinkle of salt.
Adapted from The New York Times