Slightly nuttier in flavor than white sesame seeds, black sesame seeds are richer, earthier and more aromatic.  They host a variety of nutrients, including calcium, magnesium, polyunsaturated fats and zinc.
Use them to make mylks, brew them for tea or make your own kurogoma ice cream, furikake, wangila or laddu.  Grind into a powder to coat mochi, or try your hand at hakzimaawu.  You won’t be disappointed!