To provide a method for preparing a sesame product which is preservable at a room temperature and instantly edible, especially a tehina sauce.

In this method for preparing a sesame product, a crude sesame seed paste is formulated with water and a conventional seasoning, sterilized for 5 to 20 minutes at 115-130°C, preferably 120-125°C, then cooled to ≤30°C and packed in a container in an aseptic state. In the operation, at a point of time at an aseptic temperature, the batch of the product is homogenized by a homogenizer.