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Black sesame paste spooned into a bowl.

Homemade Black Sesame Paste (Kurogoma) Recipe

Matt
A simple homemade black sesame paste (kurogoma) made from roasted sesame seeds. Fresh, nutty, and deeply aromatic, perfect for lattes, desserts, and savory sauces.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 15 minutes
Course Condiment, Sauce
Cuisine Japanese

Equipment

  • Blender or food processor
  • spatula
  • Small skillet (for toasting)
  • Clean glass jar with lid

Ingredients
  

  • 1 cup black sesame seeds (140 g)
  • 1-2 teaspoon neutral oil (only if needed; see notes)

Instructions
 

  • Toast the sesame seeds

    Place the sesame seeds in a dry skillet over medium-low heat.
    Stir constantly for 2–3 minutes until fragrant. You may hear faint popping sounds. The seeds should smell nutty but not smoky.
    Immediately transfer to a plate and cool completely (about 5 minutes)

  • Begin blending

    Add the cooled sesame seeds to a blender or food processor.
    Blend continuously.
    At first the seeds will become a coarse black sand. This is normal.

  • Keep blending

    Stop every 30–60 seconds to scrape down the sides.
    After several minutes the mixture will:
    Look dry and crumbly
    Clump together
    Suddenly loosen into a paste
    This is when the sesame oils release.
    Most machines take 3–8 minutes total blending time.

  • Adjust if needed

    If the mixture will not move after repeated scraping, add 1 teaspoon neutral oil and continue blending.
    Only add more if absolutely necessary.

  • Finish and store

    Once smooth, transfer to a clean jar.
    The paste will thicken slightly as it cools. Stir before using.

Notes

Ingredient Notes
Black sesame seeds: Use raw or pre-roasted seeds. Japanese or Korean brands usually give the best aroma. If your seeds smell stale before toasting, the paste will taste flat no matter what you do.
Neutral oil (optional): Most batches won’t need oil if your blender is strong. Only add oil if the paste refuses to move after several minutes of blending. Use a neutral oil such as:
  • rice bran oil
  • grapeseed oil
  • light sesame oil (not toasted)
Avoid olive oil. It changes the flavor noticeably.
Troubleshooting
  • My paste is gritty: Keep blending. Sesame paste takes longer than peanut butter because the seeds are smaller and harder.
  • My blender is getting hot: Pause for 1–2 minutes and continue. Short blending bursts work better than continuous blending.
  • It suddenly turned creamy: You did it right. That’s the natural oils releasing.
  • It tastes bitter: The seeds were toasted a bit too long. It’s still perfectly usable in dressings or savory sauces.
Variations
  • Sweet black sesame paste: After the paste forms, blend in 1–2 tablespoons honey, maple syrup, or sugar. Great for toast, buns, and fillings.
  • Extra smooth paste: Grind the seeds briefly in a spice grinder first, then finish in the blender.
Storage
Store in a sealed jar in the refrigerator. Natural oil separation will occur. Stir before using. Best flavor within 1–2 months.
Keyword black sesame paste, black sesame paste recipe, homemade black sesame paste, how to make black sesame paste, kurogoma, neri goma
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