Sesame seeds are classified into four types according to the colors of the husks: black sesame, white sesame, brown sesame, and golden sesame. As sesame products, Araigoma (the washed and dried sesame seeds), irigoma (the toasted sesame seeds), mukigoma and migakigoma (the peeled sesame seeds) are sold ate stores. Surigoma (the toasted and ground sesame seeds) and sesame past are also on sale. When purchasing sesame products, select the fat sesame seeds of uniform size without foreign debris in the package. To bleach white sesame seeds is prohibited, but to color sesame seeds is not prohibited and some sesame seeds are colored black.
Sesame oil contains large amounts of reducing substances, such as vitamin E and sesamol, and also includes a lot of linoleic acid which is an essential fatty adid. Sesame oil therefore helps to lower the blood pressure and has significant nutritious benefits. Most of vitamin E contained in sesame oil is the effective alpha type. In addition, sesame seeds include plenty of protein, iron, and vitamin B1. This is why sesame seeds have long been regarded as a tonic food or a life-lengthening food.
Toasted sesame seeds have the pleasant aroma. Ground or minced seeds are used to add a savory aroma seeds become more aromatic and digestive. Sesame seeds are used for goma-ae, the sesame sauce dish, goma-dofu, goma-jhoyu and other dishes. Goma-shio, the toasted sesame seeds mixed baked salt, goes well with rise.