Always grind seeds first.

I thought I would try this and it worked really nice. I would use an extra tbls sesame seeds next time. #SummerChallenge2 #Breakfast #Snack

This recipe I adapted from Chocolate Covered Katie (“Sticky Sesame Cauliflower”)

Coffee creamer that you bring home, but don't use: It's troublesome to refuse it when offered, but then again it's a waste to throw away. So I decided to use it in a dressing.Alternative name for this recipe: "Sesame Dressing (For Ku-chan)"My son loves this dressing.It's convenient if you use coffee creamer which holds 5 ml in each container.It tastes even better if you lightly toast the sesame seeds before grinding.Mix the dressing every time before use. Recipe by Team yokin

So, sesame seeds. Even if you buy toasted sesame seeds, toast them again before you use them. They'll be just as good as expensive sesame seeds They'll become so much more fragrant.Your dishes will become so much tastier!Don't burn the sesame seeds. Toast slowly and patiently so that they don't burn. Although sesame seeds play a supporting role in cooking, they'll make your dishes so delicious.If the supporting player is good, even if the main players in a dish are a bit cheap, the final dish will be really tasty overall. Recipe by pegupepepe

This is a variation of my sesame sauce recipeThere are 2 main points! Only add a little bit of water. The vinegary flavor will soften and become mild.The second point is the miso! Using miso increases the richness and the flavor. Recipe by Heartful Kitchen Rei

I thought of a sesame sauce for ramen noodle salads and bang bang chicken.The sauce is pretty sweet, so adjust the sugar as you taste.If you plan to serve this to children, replace the sake for water as you won't burn off the alcohol. Recipe by 1630412

I came up with this idea when I felt like having spaghetti, but didn't want to do the dishes.You could add sesame oil to the avocado for a creamier taste when the avocado is unripe. Recipe by Kazapi-

This is a make-ahead, keep in stock version of the dressing used in, Cabbage and Corn Salad. I got a request for a bigger amount version, so here it is.You can keep this in the refrigerator for about a week. Please use it up within that time if possible.I was able to keep it without it splitting for more than a week. (I just kept it in an ordinary container covered with plastic wrap.) For 2 servings x 5 times (10 servings). Recipe by Kokoa77

I usually use kanten, but I made this with kudzu starch since I had a lot at hand. It turned out great with an authentic texture.It's better to use 100% kudzu starch (without mixing in with sweet potato starch or tapioca flour).Remember to strain the mixture! It'll taste the same, but it'll have a cleaner finish. For example, the tofu in the picture was made without straining. Recipe by @niko