A Surplus of Supplies

Nana Shr
Bento-ing from: › Florida › USA
Joined: 29 Nov 2010
User offline. Last seen 3 years 13 weeks ago.

In the area where I am currently located, the only thing I have access to, in ways of japanese food supplies is bulk bulk and more bulk...
While i have no problem when this is rice and soba noodles ^.^
Someone recently bought me 2 pounds (907 grams) of tahini which i have no idea what to do with considering i'm a non-native bentoist.
So i would love if anyone could post any ideas so I don't waste perfectly good food.

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bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 24 weeks ago.
Re: A Surplus of Supplies

I think you could probably freeze that. It's has a lot of oil, so it probably wouldn't go rock solid, but the cold would stop the oils from going rancid. I've not frozen it by itself, but I always freeze hummus which contains it. I freeze pesto too; I just put it in iceblock trays, then pop them out when they're hard and put them in a plastic bag. Then I can just defrost useful amounts.

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My blog is Food and Shoes

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 6 days ago.
Re: A Surplus of Supplies

Tahini keeps pretty well at room temperature in an airtight container. Otherwise I leave it in the refrigerator. Tahini is not a Japanese ingredient by the way, but it's a lot easier to get a hold of than the thing I substitute it for, nerigoma (rather rough ground up sesame seeds). Tahini can be used in all kinds of Middle Eastern dishes (where it's from).

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bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 24 weeks ago.
Re: A Surplus of Supplies

I think it depends on how long you keep it and how hot it is. I have had a jar go funny tasting after a few years in the pantry. I don't use a great deal of it so it hangs around for a long time.

Txaonomist_X
Re: A Surplus of Supplies

I've used it in tuna fish sandwiches and as a general mayo replacement when I had a lot.

erisgrrrl
Bento-ing from: Bloomington › Indiana › USA
Joined: 28 May 2009
User offline. Last seen 2 years 18 weeks ago.
Re: A Surplus of Supplies

I just found an interesting site that answers food questions and the folks at MaraNatha say you don't need to freeze tahini since it keeps for a year in the fridge after opening. I don't know if you can use that much in a year but it's good to know it lasts a while! Truthfully I think I had the same jar in the fridge for closer to 3 years and didn't notice any bad effects.

In the meantime, to use it up, check online for tahini (or sesame) ice cream recipes, use it in hummus, we like to mix about 3 parts peanut butter to 1 part tahini for our sandwiches and we use it when we make baked seitan.

Here is a link for ways to use it - some of them look bento friendly (especially the tahini tuna which Txaonomist_X suggested too)!
http://mideastfood.about.com/od/dipsandsauces/tp/recipes_with_tahini.htm

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