Neri goma, have you heard of it? This savory and nutty Japanese condiment adds an irresistible depth of flavor to countless dishes. Imagine a creamy, nutty paste with a hint of sesame and soy sauce, just begging to be drizzled over your favorite noodles, vegetables, or even tofu!
Traditionally made with a mortar and pestle, neri goma (literally translating to “ground sesame”) might seem intimidating at first, but fear not! This guide will equip you with all the secrets to creating your own jar of this umami-packed goodness in the comfort of your own kitchen.
Everything You Need for Your Neri Goma Journey
Main Ingredients:
- Roasted white sesame seeds: 1 cup (150g). Opt for good quality, freshly roasted seeds for the most fragrant result.
- Water: 2-4 tablespoons (adjust depending on desired consistency).
- Soy sauce: 1-2 tablespoons (adjust to taste). You can also try tamari for a gluten-free option.
Flavor Enhancers (Optional):
- Sugar: 1/2 – 1 teaspoon (adjust to taste). A touch of sweetness rounds out the savory notes.
- Mirin: 1/2 teaspoon (optional). Adds a subtle sweetness and complexity.
- Salt: A pinch or two (optional). Adjust according to your preference.
Tools of the Trade:
- Food processor or blender: A high-powered one is recommended for the smoothest neri goma.
- Spatula: For scraping down the sides of the food processor and ensuring even mixing.
- Airtight container: To store your homemade neri goma.
