TAIHAKU JUNSEI GOMA ABURA

(naturally pressed sesame oil)

Basic characteristics and use:

TAIHAKU JUNSEI GOMA ABURA is sesame oil made from cold pressed organic, white sesame seeds. The faintly sweet fragrance, nutty flavor, and light color are very distinctive and unlike most other sesame oils on the market. With a smoke point of 446 °F, it is perfect for sautéing and deep-frying as well as for dressings and sauces.

TAIHAKU JUNSEI GOMA ABURA ice cream

4 large egg yolks
1 1/2 cups whole milk
1/2 cup sugar
3/4 cup heavy cream
6 tablespoons TAIHAKU JUNSEI GOMA ABURA from MTC Premium
Pinch of salt
1/4 cup toasted white sesame seeds

In a bowl break egg yolks with a whisk. In a small saucepan add milk and sugar and bring it to a simmer. Add and mix milk mixture gradually to egg yolk.

Transfer the mixture to a saucepan and cook it over bain-marie until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in heavy cream.

Beat in TAIHAKU JUNSEI GOMA ABURA and salt. Chill the mixture thoroughly, add white sesame seeds and freeze for 4 to 5 hours. Whisk the mixture every one hour.

TAIHAKU JUNSEI GOMA ABURA chocolate cake

6 ounces semisweet chocolate, chopped fine
3/4 cup TAIHAKU JUNSEI GOMA ABURA from MTC Premium
3 large eggs
3 yolks
1/4 cup sugar
Pinch of salt
6 tablespoons all purpose flour
1/4 cup toasted white sesame seeds

In a bowl add chocolate and TAIHAKU JUNSEI GOMA ABURA and warm over bain-marie until chocolate melts. In another bowl beat eggs, yolks, sugar and salt until volume doubles. Add cooled melted chocolate to egg mixture.

Add and fold in sifted flour to egg and chocolate mixture. Transfer the mixture to a baking pan, decorate the top with white sesame seeds and cook at 350°F for 15 to 20 minutes.