Goma ae is one of the very traditional side dishes in Japan, and it’s so easy to make, so I have made goma ae since I was a kid. Also, it’s sweet and savory, so even though I didn’t like most vegetables when I was a kid, I always liked goma ae!
However, when I first learned the professional culinary recipe for classic goma ae, I was really surprised by how much refined sugar goes into making that signature sweet flavor. Today, I am showing you my naturally fermented Ama Koji version, which makes this traditional favorite feel so much healthier while giving it an incredibly deep, complex taste.
Why You’ll Love This Spinach Goma-ae Recipe
- 100% Naturally Sweetened & Sugar-Free: Traditional recipes rely heavily on refined sugar. By substituting ama koji (sweet fermented rice), you get a gentle, gut-friendly sweetness with zero processed sugar.
- Rich Umami Depth: Replacing standard soy sauce with shoyu koji infuses the sesame paste with rounded, savory notes that bind beautifully to ground sesame.
- Nourishing & Probiotic-Rich: The combination of fermented koji and antioxidant-dense sesame seeds turns a simple side dish into a nutrient-rich power food.
- Fast & Meal-Prep Friendly: Comes together in less than 15 minutes, with a sesame koji paste that can be prepared well in advance for effortless weekday meals.
Spinach Goma-ae Variations
While spinach goma ae is the absolute standard for goma ae, this sweet and savory koji-sesame paste works brilliantly with almost any vegetable!
- Green Bean Goma Ae (Yingen no Goma-ae): Trim, blanch, and cut into 2-inch pieces. The snap of green beans holds onto the thick koji sauce exceptionally well.
- Broccoli Goma Ae: Cut into small florets and blanch until tender-crisp. The tight florets catch every bit of ground sesame and fermented paste.
- Shungiku (Garland Chrysanthemum): Blanch briefly in salted water, shock in ice water, squeeze out excess moisture completely, and chop into bite-sized lengths. Its distinct herbal bitterness cuts through the rich, sweet dressing.
- Black Sesame Swap (Kuro-goma): Swap toasted white sesame seeds for black sesame seeds to add a deeper, nutty flavor profile and a striking visual contrast against bright green vegetables.
Ingredients (Serves 4)
- Fresh Spinach (or Savoy Spinach / Malabar Spinach) 1 bunch (~200g – 250g)
- Ama Koji (甘麹) 2 tbsp
- Shoyu Koji (醤油麹) 1.5 tbsp
- Toasted White Sesame Seeds (白すりごま) 1.5 tbsp
Step-by-Step Instructions
1. Blanch the Greens: Bring a pot of water to a rolling boil with a pinch of salt. Submerge the spinach leaves for 30–45 seconds until bright green. Immediately transfer to an ice bath to stop the cooking process.
2.Squeeze Moisture: Gather the spinach, squeeze out excess water completely, and cut into 2-inch (5cm) bite-sized pieces.
3.Grind Sesame: Add 1.5 tbsp of whole toasted white sesame seeds into a suribachi (pottery mortar). Using a surikogi (wooden pestle), grind until about 70–80% crushed—leaving a few whole seeds for texture and fragrance.
4.Make the Koji-Sesame Paste:: Add 2 tbsp of ama koji and 1.5 tbsp of shoyu koji directly into the ground sesame in the suribachi. Stir together into a thick, glossy paste.
5.Toss & Serve: Add the prepped greens to the mortar and toss gently until evenly coated. Serve fresh at room temperature or chilled.
How Long Can You Keep Goma Ae? (Storage & Meal Prep)
-Meal Prep Hack: Make a Batch of Koji-Sesame Paste
I love making a double or quintuple batch (around 5x) of this paste and storing it in a glass jar in the fridge. Because fermented shoyu koji and ama koji have natural preserving qualities, the plain paste easily lasts for up to 1 month in the refrigerator. Whenever you need a quick side dish (ichiju-sansai) on a busy weeknight, just blanch whatever greens you have on hand and toss them with a spoon of pre-made paste!
–Dressed Goma Ae (Refrigerator)
You can enjoy this dressed goma ae for up to 3 days in an airtight container in the refrigerator.
–Dressed Goma Ae (Freezer)
You can also freeze dressed goma ae in small portion cups for up to 1 month. Thaw overnight in the fridge before serving.
Q & A and Substitutions
Q: What if I don’t have a suribachi and surikogi (Japanese mortar & pestle)?
A: No problem at all! You can easily pulse whole toasted sesame seeds in a small spice or coffee grinder (just pulse briefly so it doesn’t turn into sesame paste/tahini). Alternatively, you can purchase pre-ground white sesame seeds (suri-goma) at Japanese or Asian grocery stores.
Chef’s Tip: If using store-bought pre-ground sesame, toast them lightly in a dry skillet over low heat for 1–2 minutes to revive their natural aromatic oils!
Q: What if I don’t have Ama Koji and Shoyu Koji ready?
A: While fermented koji gives the best probiotic benefits and rounded umami depth, you can make a classic quick substitute:
- Replace 1.5 tbsp Shoyu Koji with 1 tbsp standard Japanese soy sauce.
- Replace 2 tbsp Ama Koji with 1 tbsp raw honey or maple syrup (or 1/2 tbsp sugar/mirin adjusted to taste).
No-Sugar Japanese Spinach Goma-ae (Spinach in Sweet Koji Sesame Paste)
Ingredients
- 1 bunch Fresh Spinach (or Savoy Spinach / Malabar Spinach) (~200g – 250g)
- 2 tbsp Ama Koji (甘麹)
- 1.5 tbsp Shoyu Koji (醤油麹)
- 1.5 tbsp Toasted White Sesame Seeds
Instructions
- Bring a pot of water to a rolling boil with a pinch of salt. Submerge the spinach leaves for 30–45 seconds until bright green. Immediately transfer to an ice bath to stop the cooking process.
- Gather the spinach, squeeze out excess water completely, and cut into 2-inch (5cm) bite-sized pieces. Squeezing well is crucial so the sesame coat does not become watery.
- Add 1.5 tbsp of whole toasted white sesame seeds into a suribachi (pottery mortar). Using a surikogi (wooden pestle), grind until about 70–80% crushed—leaving a few whole seeds for texture and fragrance.
- Add 2 tbsp of ama koji and 1.5 tbsp of shoyu koji directly into the ground sesame in the suribachi.
- Stir together into a thick, glossy paste.
- Add the prepped greens to the mortar and toss gently until evenly coated in the paste. Serve fresh at room temperature or chilled.
Notes
- Suribachi Alternatives: If you don’t have a mortar and pestle, pulse seeds in a coffee/spice grinder, or buy pre-ground white sesame seeds (suri-goma). If using pre-ground sesame, toast them in a dry skillet over low heat for 1–2 minutes to revive the aromatic oils.
- Vegetable Variations: Works wonderfully with green beans (yingen), broccoli florets, or garland chrysanthemum (shungiku).
- Storage & Meal Prep: Dressed goma ae keeps in the fridge for up to 3 days or in the freezer for up to 1 month.
- Batch Prep: Plain koji-sesame paste (without greens) keeps fresh in a sealed glass jar in the refrigerator for up to 1 month. Make a multi-batch ahead of time for an instant 2-minute side dish whenever you blanch fresh vegetables. Once mixed with greens, consume within 3 days.
- Koji Substitutions: If short on koji, substitute 1.5 tbsp shoyu koji with 1 tbsp soy sauce, and 2 tbsp ama koji with 1 tbsp raw honey or maple syrup.
