Creamy, nutty sesame dressing, made without wheat.

Goma dressing is the rich, creamy roasted-sesame dressing that turns plain leaves into something worth eating. Shibanuma's is built on a soy base with a deep, nutty sesame body and a gentle sweetness, and it is made without wheat. One litre, as good as a dip and a marinade as it is on a salad.

More from Shibanuma: barrel-aged soy sauce (300g), dark soy sauce (18L), 2-year dashi soy sauce, yuzu ponzu, yakitori sauce, unagi sauce and yakiniku sauce.

Why Operators Choose This

Rich and nutty: a deep roasted-sesame body, creamy and savoury.
No wheat: made without wheat, so it suits gluten-free menus.
Versatile: a dressing, a dip and a marinade in one bottle.
Soy depth: built on soy from a family making it in Ibaraki since 1688.

How to Use

Salads: over crisp leaves, shredded cabbage and grain bowls.
Vegetables: as a goma-ae dressing for blanched greens.
Glaze and dip: for tofu skewers, grilled aubergine and dumplings.
Noodles: toss through cold noodle and hiyashi dishes.

Goma (ごま) is sesame, and goma dressing is the creamy, roasted-sesame dressing found on salads across Japan, related to the goma-ae sauce used to dress blanched vegetables. It marries ground toasted sesame with a soy base for a nutty, savoury, lightly sweet result. This one is made without wheat. The soy underneath comes from Shibanuma Shoyu (柴沼醤油醸造), which has brewed in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era, which is what gives the dressing its savoury depth.

Learn more: Inside the 200-Year-Old Shibanuma Factory

What does sesame dressing taste like?

Rich, creamy and nutty, dominated by the toasty flavour of roasted sesame, with a savoury soy depth and a gentle sweetness behind it. It is thicker and more luxurious than a vinaigrette, coating leaves and vegetables rather than just dressing them. The flavour is rounded and moreish rather than sharp, which is why it works as a dip and a sauce as well as a salad dressing. It tastes of sesame first, soy second, and just enough sweetness to balance.

Type	Goma dressing ごまドレッシング (sesame dressing)
Brand	Shibanuma (brewing since 1688)
Origin	Japan (Tsuchiura, Ibaraki)
Net Volume	1L
Best Used As	A dressing, dip and marinade

What do I use sesame dressing on?

Most obviously on salads, especially crisp leaves and shredded cabbage, but it goes much further. Use it as a goma-ae style dressing for blanched greens like spinach or green beans, as a dip for tofu, dumplings and crudités, tossed through cold noodles, or drizzled over grilled vegetables and chicken. Its creamy, nutty richness makes it a crowd-pleaser well beyond Japanese food, anywhere you would use a creamy dressing.

Is this sesame dressing gluten free?

It is made without wheat and produced as a gluten-free product, with the soy base coming from a tamari-style soy rather than a wheat-heavy one. As always for guests with a clinical intolerance, check the allergen information printed on the bottle, which is the legal source of truth, before serving. For a kitchen it means a creamy dressing that can go on a gluten-free salad or plate without a second sauce.

How should I store it after opening?

Keep the bottle refrigerated once opened and use within the period stated on the pack. Shake well before each use, as a sesame dressing naturally separates and settles. Reseal tightly between uses and keep it out of direct heat and light. Used steadily, a 1L bottle stays fresh and well-emulsified.

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