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Japanese Goma Ae

Sachiko Saeki teaches our popular Sushi and Modern Japanese courses. She is a professional chef who learnt to cook in her parents sushi restaurant in Japan. In previous classes we have made all sorts of dishes, from sushi to green tea jelly to tempura mushrooms. But everyone agreed that their favourite recipe was Goma-ae, a simple dish that uses sesame seeds to add a rich nutty flavour to vegetables and is very easy to make at home. Get a closer look at Sachiko's Masterclass in this blog post from last January: Japanese Masterclass: Sushi & Shojin with Sachiko Saeki.

Naeem grinding sesame seeds

We made the sesame seed dressing in a traditional Japanese suribachi, but you could use a pestle and mortar or a mini maji mix.

Goma Ae

Serves: 4  | Dietary: Vegan, Gluten Free using tamari instead of shoyu 


  • 200g Seasonal green vegetables (kale, spinach, french beans, broccoli etc. )


  • 3 tbsp sesame seeds
  • 1 tbsp shoyu
  • 1 tbsp light brown sugar
  • Use a Japanese suribachi, which is a traditional pestle and mortar. Alternatively a spice grinder could be used.


  1. Wash and cut the vegetables into bite sizes.
  2. Steam until cooked and cool down under running water.
  3. Drain excess water and wipe with kitchen paper.
  4. Roast slowly the sesame seeds in a pan and until a golden colour.
  5. Then mash up until it becomes a paste.
  6. Mix shoyu and sugar well then add to prepared vegetables.


  • If paste is too hard to mix, add the warm water that came from the steamed vegetables.
  • It is very easy to burn sesame seeds, when you are roasting it always move the pan around on a low heat.

GOMA-AE French beans and sesame seeds salad

Goma ae photo by Naeem Anjam


Fairfoods Review 2013 | on 1st Jan 2014 said:

[...] sauce from the Mouthwatering Vegan blog. In general a fantastic blog, well worth a look around. Sesame and green bean salad Рthis is the online version, but this recipe comes  from a course we attended on Japanese [...]

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