Last week, we explored the tiny universe of traditional Japanese potato salad. I hope you all enjoyed it! If you haven’t tried making it with German potatoes yet, please give it a go—the silky, elegant texture is something you truly have to experience in your own kitchen.
This week, we are shifting gears completely to shine a spotlight on a tiny ingredient that plays a massive, quiet role behind the scenes of Japanese cuisine.
Let’s talk about sesame seeds—or Goma (ごま).
Our Obsession with Sesame
Do you know what the true, unsung hero of Japanese food is? While sushi and tempura grab all the headlines, there is a tiny, humble seed that keeps the entire Japanese table grounded. We are, quite frankly, completely obsessed with sesame seeds.
If you ever walk into the condiment aisle of a Japanese supermarket, the sheer dedication to this ingredient will blow you away. It’s not just about the colors—black, white, and golden. The shelves are packed with different textures tailored for specific moments: toasted whole seeds (iri-goma), freshly ground sesame (suri-goma), and deep, rich sesame paste (neri-goma).
We use it in everything. It forms the base of our classic vegetable side dishe
s (ae-mono), gets sprinkled over rice, acts as a sharp aromatic topping for noodles and soups, and gets whisked into rich sauces and batters for main courses. To us, sesame isn’t just a pretty garnish. It’s a crucial ingredient used to build deep flavor and umami.
If you ever visit a traditional tonkatsu (pork cutlet) restaurant in Japan, you’ll get to experience this firsthand. While you wait for your food, they’ll hand you a small suribachi (a ceramic mortar with fine ridges inside) and a wooden pestle. You grind the toasted sesame seeds yourself right at the table, and the second you do, the room fills with this beautiful, intense aroma. You mix those freshly crushed seeds into your savory katsu sauce, and suddenly, the whole meal jumps to a completely different level.
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A Tale of Two Cultures: Seeds on Top vs. Flavor from Within
Living here in Berlin, we see sesame everywhere, too. But the general vibe around sesame in Germany seems to be that it’s something you put on things—like the crust of a beautiful sesame bread.
To a Japanese cook, though, sesame is less about being a topping and much more about building the actual flavor profile of the dish.
You can easily find sesame seeds at local supermarkets here (our trusted EDEKA always has them). But we noticed one major difference: most of the sesame seeds sold here are raw, not toasted.
Back home, sesame seeds are always pre-toasted before they are packaged, so they release this incredible aroma the exact moment you open the bag. If you’re buying raw sesame seeds here in Europe and want to capture that authentic Japanese depth, you just need to toast them yourself. Throw them in a dry pan over low heat for a few minutes. Your entire kitchen will smell amazing, and it completely transforms the final taste of your food.
Today, instead of a savory dish, we are turning this pantry staple into a sweet treat. Sesame and butter are a match made in heaven, and this recipe is the perfect way to experience the true power of this versatile little seed.
I’ll hand it over to Kiki to get us started. Ready?
The Unstoppable Sesame Butter Cookie
Welcome to our Digital Kitchen Classroom! Kiki here.
“Okay, someone seriously needs to take this bowl away from me.”
I can’t tell you how many times I muttered that to myself while testing this recipe. I’d tell myself, “Just one more piece and I’m done,” and then I’d find myself reaching for another one when Coco wasn’t looking.
These cookies are crispy, intensely toasty, and have that perfect balance of rich butter, nutty sesame, and a subtle sweet-and-salty finish that makes them completely addictive. Out of all the sweets I’ve made in my life, this is hands-down the one I’ve baked the most (it’s right up there with my tiramisu!). It’s a staple in our home, and it has this honest, rustic charm that you just don’t get tired of.
Master the Base, Customize Forever
Because these cookies have such a light, crispy texture, they really are one of those “can’t eat just one” situations.
The powerful aroma of the sesame takes center stage here, making them feel completely different from your standard chocolate chip or sugar cookies. They make the absolute best host gift or a little afternoon surprise for friends. Every single time I bake a batch for our non-Japanese friends here, they vanish from the plate in minutes.
If you decide to bake these for someone, wrap them up and share a little bit of the sesame backstory with them. Tell them how in Japan, these tiny seeds aren’t just a casual topping, but a deeply loved ingredient with a whole world of textures.
My biggest goal with this space is to bring together people from all over the world who love Japanese food, so we can swap kitchen stories and I can share everything I’ve learned over the years. Home cooking is a long, continuous learning process, but it’s always better when you have a community to walk with. If you want to join us on this delicious adventure, we would absolutely love to have you as a Club member.
