Pounding
[Commitment No. 2] Pounding with a Pestle Processing Method Using the “Usu” and “Kine”
Crushed Sesame pounded using a pestle processing method – try it as is
From the early years of its founding, Onizaki has adopted a pounding method using a wooden pestle and mortar, as opposed to grinding tools such as the earthenware mortar and hand mill. In order to bring out the richness, sweetness and moist texture inherent in sesame, the sesame grains must be crushed slowly from the outside. This is where the wooden pestle and mortar come into play. However, it is not practical to use these tools for the amount of sesame used at home. Yet ground sesame made using these tools outperforms the taste of homemade sesame. Needless to say, consideration of the weight of the pestle, the depth and material of the mortar, and the intensity and length of the pounding combined are what make tasty sesame.
Pounding using the “Usu” and “Kine” – the traditional Japanese wooden pestle and mortar – can indeed be performed in the household. However, households usually do not make the large amounts of ground sesame which would justify the use of these tools. It is possible to make pounded sesame using the “Suribachi” – the traditional earthenware mortar – if time is taken to patiently apply delicate force. However, it is impractical to continue grinding for hours on end. Because we are a manufacturer specializing in sesame products, we are able to devote the time and effort needed to mass produce this delicacy. The desire to provide people with quality sesame has been the philosophy and motivation of Onizaki from its founding, and we will continue to pursue a taste which outperforms that of homemade ground sesame.
| Ordinary Ground Sesame… | ||
| When grinding sesame using the “Suribachi”, the sesame – which is ground quickly as the sesame grains are pressed against the grooves of the mortar – is cut up into course skin flakes and bits of grain to produce “cut sesame”. Since the sesame is cut up as if it were chopped up with a knife, no oil exudes and the sesame has a dry appearance. The hard outer skin and tender center portion of the sesame are ground up in the same manner. This tends to leave a gravel-like feeling in the mouth. |  |
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| Onizaki’s Sesame Pounded Using the Pestle… |
 Onizaki uses the “Usu” and “Kine” – the traditional Japanese wooden pestle and mortar used for making rice cakes. The hard outer shell is finely crushed and the oil-rich center is appropriately pressed when pounded with these tools. The oil exudes from the sesame and the sesame also appears moist. In addition, a pleasant fragrance and a suitable amount of seed-like texture remain, and the texture of popping seeds in your mouth can be enjoyed. Indeed, it would almost be a waste to use it for cooking. We would like all our customers to enjoy our Crushed Sesame as is. This is the type of Crushed Sesame produced at Onizaki. |
| With the goal of producing the ultimate Crushed Sesame which cannot be made at home… | |||
“Crushed Sesame” pounded with the “Usu” and “Kine” has a distinctly moist texture because of the exuded oil. In addition, the fragrance of sesame and the faint sweetness of sesame oil can be appreciated. Furthermore, since a suitable amount of the seed-like feel of sesame remains, the texture of sesame grains can also be enjoyed.We would love for you to just taste Onizaki’s Crushed Sesame as is. Then you will realize that our sesame is different from other sesame products. |
 Photo of the manufacturing process for “Fragrant Roasted Crushed Sesame (White)”. |
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As soon as the sesame is pounded, the fragrance and taste gradually weaken. In order to deliver the fragrance and taste of fresh sesame straight to the hands of our customers, we immediately package the sesame which has just been pounded.
>> Click here to see movies on the careful selection and roasting processes
