The Japanese' sushi sesame is from Gökova.

Work continues for the harvest of yellow sesame grown in the plains within the borders of Akçapınar and Akyaka, at the endpoint of Muğla's world-renowned blue voyage route, Gökova Bay. Especially favored by the Japanese for its golden color, aroma, and taste, Gökova Sesame, used in sushi dishes made in the world's most luxurious restaurants by the Japanese, is expected to yield more this year than in previous years due to favorable climatic conditions. The harvest of Gökova Sesame, whose aroma is enhanced by the iodine-rich winds from Gökova Bay, begins early in the morning. Sesame producers, struggling to find workers, are harvesting in shifts. The harvest takes place in August and September. Harvesting work for Gökova Sesame, obtained through completely traditional methods without irrigation or fertilization, begins in the tenth of August and continues until mid-September. Sesame seedlings, harvested by hand from the fields using traditional methods, are neatly stacked and left ...