Walnut Paste

Kurumi Aé

Preparation info
  • Yields

    ¼ cup

    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

In some northern areas of Japan, walnuts are used instead of sesame seeds to make a thick, rich paste for dressing cooked vegetables. Traditionally, carrots and konnyaku (a pearly-toned gelatinous cake made from a tuber vegetable) are sliced in extra fine julienne strips, blanched for a minute or so, and drained before being tossed in the dark walnut paste. Try this paste too as a dip for raw celery and cucumber sticks.