Tahini used as a cooking sauce for meat and always served as a side with fish. It is also a main ingredient in a seafood dish called Siyadiyeh. Tahini is in sweet desserts like halva and halva with pistachios. In East Asia, sesame paste () is a major condiment used in dry noodles (hot or cold). Sesame paste can also be eaten as a dessert, known as black sesame soup. Tahini is a source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Tahini made from raw sesame seeds is lower in fat than tahini made from
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