Skip to main content

Black Sesame - the food trend I love

Black sesame ice cream, black sesame cake, black sesame creme brulee, black sesame mochi, black sesame mochi ice cream, black sesame sauce, black sesame paste, black sesame soup, black sesame dim sum, black sesame gelato....

Is it just me or is this the new trend in desserts? Especially among Asian (or Asian-inspired) restaurants, the black sesame could be the new red bean! According to Betty Hall from LA Times, not only is the black sesame taking America by storm, it's wildly popular in Europe as well.



Growing up, I've always had black sesame in my food. Many Korean dishes call for it, but never had I had it in a delicious dessert until I tried the Sesame Bean Sensation ($7.50) at Royal/T cafe, located in Culver City, CA. It was a layered cake with gray sesame cream filling. The nutty and sophisticated taste of the black sesame with the girly sweetness of the fruity cake got me hooked. Ever since then, I've been on the look out for black sesame anything.


When I went to LAND in the Upper West Side in New York, I was only slightly surprised to see that they served black sesame ice cream with their warm chocolate cake ($6). Since they are considered to be one of the hippest new restaurants in town, my obsession was validated. See, I know when things are cool.

Now I'm staking out more places in LA for black sesame desserts. I already have a list and I'm going to start at Scoops for the black sesame gelato. I hope they have the flavor when I go, though. They change their flavors so often and I can't seem to time it right to get the flavors that I want.

To get some black sesame goodness in LA, check out Royal/T cafe. Their hours are pretty limited so get out of work early to go (or go on a weekend)!

Royal/T Cafe
Neighborhood: Culver City
8910 Washington Blvd
Culver City, CA 90232
(310) 559-6300
www.royal-t.org


To get your dose of black sesame in NYC, you won't have to look too hard but if you're in the Upper West Side, you should check out LAND (for their awesome peanutty vegetable dumplings as well).

LAND THAI KITCHEN
Neighborhood: Manhattan/Upper West Side
450 Amsterdam Ave
(between 81st St & 82nd St)
New York, NY 10024
(212) 501-8121
www.landthaikitchen.com

*edit*
Scoops has black sesame gelato! I'm totally getting a pint for Thanksgiving!
1 comment

Popular posts from this blog

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Cuñape

"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …