Same seed, different roast. Japanese nerigoma and Middle Eastern tahini are both pure ground sesame — but how the seed is prepared before grinding changes everything downstream.
Is Japanese sesame paste the same as tahini?
Not quite — close cousins, not twins. Both are ground sesame at their core, but the seed prep differs. Tahini is commonly made from hulled sesame that's raw or lightly toasted, though styles vary by producer. Japanese nerigoma is generally made from roasted sesame, ground ultra-fine into a smoother, more concentrated paste. The result: tahini tends to be pale and mildly nutty with a faint bitterness; nerigoma comes out darker, sweeter, and more aromatic. If tahini is sesame speaking softly, nerigoma is the same seed with the volume turned up.
What is nerigoma, exactly?
Nerigoma simply means "kneaded sesame" — roasted sesame seeds ground slowly until they release their natural oils into a smooth paste. Kuki's pure nerigoma lists a single ingredient: roasted sesame, nothing else. The oil naturally separates in the pouch, so knead it back together before using, the same way you would a jar of natural peanut butter.
What's the difference between white and black sesame paste?
White is the all-purpose one: nutty, with a mellow sweetness and a creamy, mild finish that pairs with almost anything. Black is the dramatic one: bold, deep, and intensely aromatic — the flavor behind black sesame ice cream, dan dan noodles, and the striking gray-black desserts you've seen in Japanese cafés. Start with white for cooking; reach for black when you want the sesame to be the point.
Can I substitute one for the other in recipes?
In a pinch, yes — just expect the flavor to shift. Nerigoma in a hummus-style dip adds a roasty depth tahini doesn't have. Tahini in a Japanese sesame-sauce recipe will work, but comes out lighter and less aromatic, since most of the flavor lives in the roast. Texture varies by brand too, so adjust the liquid in a recipe as needed.
What about Japanese sesame oil — is that different too?
The same roasting logic carries over. Kuki, a sesame house in Yokkaichi, Mie founded in 1886, presses its oil the traditional way — slowly, under pressure, without chemical solvents, with hulls removed by physical friction alone, no chemicals involved. Their flagship Yamashichi oil comes from mildly roasted sesame: a delicate aroma that lifts stir-fries, dressings, and a finishing drizzle over soup without overpowering them.
How do I use sesame paste at home?
White nerigoma makes the classic shabu-shabu dipping sauce and goma-ae, whisks into cold-noodle dressings and smoothies, and spreads straight onto toast — a spoonful over vanilla ice cream is the shortcut everyone should try once. Black nerigoma belongs in desserts: puddings, mochi, ice cream, or swirled into anything chocolate would normally do. It's concentrated, so start with a spoonful.
Quick summary
- Nerigoma and tahini are both pure ground sesame — nerigoma uses roasted seeds, giving it a nuttier, sweeter, more aromatic profile.
- Kuki's nerigoma has one ingredient: roasted sesame. No added oil, salt, or stabilizers.
- White is the versatile everyday paste; black is bold and dessert-ready.
- Substituting works both directions, though nerigoma adds depth and tahini comes out lighter.
From our Pantry
- Kuki Pure White Sesame Paste from Mie — one ingredient, slow-ground into a silky everyday paste.
- Kuki Pure Black Sesame Paste from Mie — the bold, dessert-ready version, just as pure.
- Kuki Yamashichi Pure Sesame Oil from Mie — the same roasting philosophy, cold-pressed since 1886.
For the other essentials worth keeping on hand, read The Essential Japanese Pantry: 7 Ingredients to Start With.