by Micheline Maynard
Last year, right about now, tahini broke through from Middle Eastern cuisine to mainstream menus. Now, another sesame-based flavor is making the same progression.
Black sesame has been part of Asian culture for centuries. In Japanese cooking, you might see black sesame seeds sprinkled on top of rice. It’s also an ingredient in furikake, a mixture that also includes dried seaweed and fish flakes. Korean cuisine uses black sesame in rice cakes, while in Chinese cooking, you’ll find in in the rice balls called tang yuan.
But, as flavors make the leap from their origins to more-accessible foods, black sesame is joining them…
Read more at Forbes
Image courtesy of Maangchi
April 09, 2019 — 12:03pm