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 red beans, and the white paste made of "geopipat" is called "geopipat-so" (). Red bean paste is graded according to its consistency, sweetness, and color. In Chinese cuisine, the most common types are: In Japanese cuisine and confectionary, the most common types are: In Korean cuisine and confectionery, the most common types are: Red bean paste is used in many Chinese dishes, such as: Red bean paste is used in many Japanese sweets. Red bean paste is used in various Korean snack foods and desserts, including: Red bean paste Red bean paste () or red bean jam, also called adzuki