Tahini United States, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. Because of tahini's high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures
Red bean paste (), applies to red bean paste when used without qualifiers, although "hóngdòushā" () explicitly means "red bean paste." In Korean, "pat" (, ""V. angularis"") contrasts with "kong" (, "bean"), rather than being considered a type of it. "Kong" ("beans") without qualifiers usually means soybeans. As "so" () means "filling", the word "patso" () means ""pat" filling", with unsweetened dark-red paste as its prototype. "Dan" (, "sweet") attached to "patso" makes "danpat-so" (), the sweetened red bean paste, which is often called "danpat" (; "sweet "pat""). "Geopi" (, "hulled, skinned, peeled, shelled, etc.") attached to "pat" makes "geopipat" (), the dehulled