Black Sesame Paste
Ground roasted black sesame, dense enough to spoon.
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This is toasted black sesame seeds milled down to a thick, almost fudgy paste, the kind of texture you get from good tahini but darker and more bitter-sweet. Loosen it with warm cream or dashi and it turns into a sauce for cold noodles or grilled fish. Fold it into batters or fillings and it holds its flavor through the oven instead of washing out. Swirl it into melted chocolate and it splits the sweetness with something roasted and slightly smoky, closer to black tahini than to a dessert syrup. Keep it on the shelf next to your other pastes, not buried in with the spices, since you’ll want to scoop from it more than you think.
A pastry cook or a sauce cook can both reach for the same jar, which is rare. It does the job of a specialty tahini and a bittering agent at once, so you're not stocking two separate pastes for two separate stations. Once you've used it in a ganache or a cold sesame noodle sauce, the flavor is specific enough that swapping in a supermarket sesame paste shows immediately, thinner, sweeter, and missing the roast.