Abstract
This study clarifies the cooking methods used for sesame seeds throughout the world. Answers to a questionnaire were received from 252 persons in 38 countries during January-March 1993, and literature research was conducted on “Sekai no tabemono” published by Asahi (1980-1982) and on “Africa and Arab cooking”.
In East Asia, both white and black seeds are used for cooking in the whole, rough ground or paste form. On the other hand, in the Near and Middle East, mainly the white seeds are used in the paste form. The difference in the usage of sesame between the two regions seems to principally depend upon the degree of grinding.
South Asian people often eat sesame seed, although its characteristic usages as a food was not clear from this examination. In North America, only the granular type of sesame seeds are used, while in Europe and South America, very little use of the seeds was found.
It is apparent from these investigations that the use of sesame depends on the dietary culture established in each area of the world.
