Gomae is a traditional Japanese side dish that brings simplicity and elegance to your table. Made with tender spinach and coated in a nutty, slightly sweet sesame dressing, it’s a common starter or side in Japanese households and restaurants alike. The beauty of Gomae lies in its balance lightly cooked greens paired with a deeply flavorful dressing that showcases the versatility of sesame. It’s gluten-free, low-calorie, and incredibly quick to prepare, making it a go-to for anyone seeking healthy yet satisfying meals. Enjoy it as a side to rice bowls, grilled proteins, or simply on its own for a refreshing snack.
Full Recipe:
Ingredients:
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1 pound fresh spinach
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3 tablespoons white sesame seeds
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1 tablespoon sugar
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1 tablespoon soy sauce
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1 tablespoon mirin
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1 teaspoon dashi (optional)
Directions:
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Bring a large pot of water to a boil. Add the spinach and blanch for 30–45 seconds until wilted.
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Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve the vibrant green color.
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Drain and gently squeeze out excess water from the spinach. Roll it into a cylinder and cut into 2-inch lengths. Set aside.
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In a dry pan over medium heat, toast the sesame seeds until they are fragrant and slightly golden, about 2–3 minutes. Stir frequently to avoid burning.
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Grind the toasted sesame seeds using a mortar and pestle or spice grinder until a coarse paste forms.
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Add sugar, soy sauce, mirin, and dashi (if using) to the ground sesame and mix to form a thick dressing.
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Toss the spinach pieces in the sesame dressing until well coated.
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Serve chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 90 kcal | Servings: 4 servings
Exploring Gomae: Japan’s Beloved Sesame Spinach Side Dish
Gomae (sometimes written as Goma-ae or Gomaae) is a traditional Japanese side dish featuring blanched vegetables most often spinach dressed in a flavorful sesame sauce. The name comes from “goma” (胡麻), which means sesame, and “ae” (和え), meaning to dress or mix. While spinach is the classic vegetable used, gomae can also be made with green beans, broccoli, or other greens.
This seemingly simple dish is a staple in Japanese households and bento boxes. It’s light, easy to prepare, and strikes a beautiful balance of sweet, salty, and nutty flavors. While it may appear modest, gomae carries a deep-rooted history and culinary charm that makes it an enduring favorite both in Japan and globally.
A Brief History of Gomae
The practice of using sesame in Japanese cuisine dates back more than a thousand years, believed to have been introduced from China via Korea. Sesame seeds, particularly the white and golden varieties, became essential ingredients in both religious rituals and culinary traditions. Buddhist monks in Japan, who advocated for vegetarian diets, often relied on goma (sesame) for both flavor and nutrition.
Gomae, as we know it today, gained popularity during the Edo period (1603–1868) when vegetable-based dishes became widespread due to Buddhist influence and the growing emphasis on plant-based eating. Spinach, introduced to Japan around the 17th century, quickly became a gomae staple thanks to its accessibility, nutritional value, and soft texture.
The Cultural Role of Gomae in Japanese Cuisine
In Japanese cooking, balance is key not just in flavors but also in presentation, seasonality, and texture. Gomae exemplifies this harmony beautifully. Served cold or at room temperature, gomae often acts as a refreshing palate cleanser or a complementary side to rice, miso soup, or grilled fish.
The dish is commonly seen in ichiju-sansai meals a traditional Japanese meal format that consists of one soup and three side dishes served with rice. Gomae provides the nutritional greenery in this ensemble. You’ll also frequently find gomae included in bento boxes, offering both flavor and visual variety.
Its simplicity and adaptability make gomae popular in home cooking, school lunches, and restaurant menus, where it’s often served as part of an appetizer selection or otsumami (small plates served with drinks).
Why Spinach Is the Star
Although gomae can be prepared with a range of vegetables, spinach remains the gold standard for several reasons:
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Mild Flavor: Spinach has a mild, earthy flavor that pairs well with the sweet and savory sesame dressing.
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Texture: Blanched spinach becomes tender but not mushy, providing a pleasing mouthfeel.
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Visual Appeal: Its deep green hue contrasts beautifully with the pale sesame sauce.
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Nutritional Value: Spinach is a powerhouse of nutrients, rich in vitamins A, C, and K, iron, calcium, and antioxidants.
The process of blanching spinach before dressing it is key it softens the leaves while preserving their vibrant color and nutrient profile.
The Magic of Sesame
Sesame seeds are the heart and soul of gomae. Toasted and ground into a coarse paste, the seeds release aromatic oils that deliver deep, nutty richness. The dressing typically includes soy sauce, sugar, and sometimes mirin or dashi, creating a umami-packed profile that clings perfectly to every leaf of spinach.
White sesame seeds are preferred for their mild sweetness and subtle crunch. Toasting the seeds enhances their flavor and aroma significantly a step that should never be skipped.
Aside from taste, sesame seeds offer a variety of health benefits:
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Rich in Healthy Fats: Mainly monounsaturated and polyunsaturated fats, which support heart health.
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Good Source of Protein: Particularly important in vegetarian and vegan diets.
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Packed with Minerals: Including magnesium, calcium, and zinc.
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Antioxidant Properties: Thanks to sesamin and sesamolin, two unique lignans found in sesame.
A Versatile and Adaptable Dish
Gomae is inherently flexible. While spinach is the most traditional vegetable used, gomae can also be made with:
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Green beans
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Asparagus
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Broccoli
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Kale
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Carrots (shredded or julienned and lightly blanched)
Each vegetable brings a different texture and flavor to the dish, allowing for seasonal variations or personal preferences. Some modern recipes even add tofu cubes or edamame for protein, or chili flakes for a kick.
You can also tweak the sesame sauce to taste less sugar for a more savory profile, or a splash of rice vinegar for brightness. For a gluten-free version, simply use tamari instead of soy sauce.
How Gomae Fits into Modern Lifestyles
In an age of busy schedules and growing health consciousness, gomae is incredibly well-suited to modern lifestyles. It takes less than 15 minutes to make, can be prepared in advance, and stores well in the refrigerator for several days.
It’s:
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Vegetarian and easily vegan
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Low in calories but nutrient-dense
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Packed with umami flavor without heavy sauces or oils
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Suitable for meal prepping and lunch boxes
For those following specific diets whether it be vegetarian, gluten-free, or simply looking to reduce sodium gomae provides an easy and customizable way to enjoy a healthy side dish without sacrificing flavor.
Pairing Suggestions
Gomae is a side dish, but it can really elevate any meal. Here are a few pairing ideas:
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With Grilled Salmon or Teriyaki Chicken: Gomae cuts through the richness with its clean, nutty flavor.
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In a Bento Box: Include rice, pickles, a protein like tamagoyaki (Japanese rolled omelet), and gomae for a balanced, eye-catching meal.
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Next to Miso Soup and Rice: The quintessential Japanese home meal.
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With Cold Soba or Udon Noodles: A refreshing and filling summer lunch.
Gomae in Western Kitchens
While rooted in Japanese tradition, gomae has found enthusiastic fans around the world. In Western kitchens, it’s praised for its simplicity, versatility, and nutritional value. Chefs often experiment with fusion versions adding crushed peanuts or tahini to the dressing, or incorporating gomae into wraps and salads.
Food bloggers love gomae for its photogenic contrast and clean plating, while home cooks appreciate the short ingredient list and no-fuss preparation.
Conclusion:
Gomae proves that great food doesn’t have to be complicated. With just a handful of pantry staples and a few minutes, you can create a dish that’s packed with tradition, flavor, and nutrition. Whether you’re looking to expand your repertoire of plant-based dishes or seeking a light yet satisfying side, gomae fits the bill beautifully.
More than just a salad, gomae is a reflection of Japanese culinary philosophy where simplicity, balance, and seasonality guide the hand of the cook. From family dinners to elegant bento boxes, this humble sesame spinach dish continues to delight and inspire.
So the next time you’re in search of something nourishing, flavorful, and effortlessly elegant, remember gomae. Toast those sesame seeds, blanch that spinach, and enjoy a taste of Japan’s timeless comfort on your plate.