Black and white sesame seeds are among the most common flavorings and condiments in Japanese cooking.
They are best kept stored in a tightly sealed container in the refrigerator.
To bring out their flavor and fragrance, toast them in a dry pan over medium heat. If a recipe calls for ground sesame seeds, you can gently crush them using a mortar and pestle, or pulse the sesame seeds briefly in a spice grinder.
Be careful not to mash or grind the sesame seeds into a paste.
Once ground, use sesame seeds immediately for peak aroma and flavor.