Collection: Japanese sesame oils

Sesame oil, particularly toasted sesame oil, is rich in unsaturated fatty acids and antioxidants. It can improve cardiovascular health thanks to its heart-healthy properties, notably by reducing bad cholesterol (LDL).

Because of its high vitamin E content, it also helps protect cells against premature aging and support the skin. In addition, sesame oil is known for its anti-inflammatory effects, which may benefit the joints and digestion.

Sesame oil originated in Asia, primarily in India and China, where sesame seeds have been cultivated for over 3,000 years. Used for culinary and medicinal purposes, sesame oil quickly crossed borders, becoming an integral part of Japanese cuisine in particular.

In Japan, it is often used for its unique aromas and health benefits. Sesame, cultivated in hot, dry regions, has been a key ingredient in Asian food culture, particularly in the preparation of sauces, vegetable dishes, soups, and noodles, and remains a flagship product in Japanese cuisine today.

Yes, Japanese sesame oil is entirely suitable for vegan and gluten-free diets. It is made from sesame seeds, a 100% plant-based product, and naturally contains no gluten. It can therefore be used without concern in vegan dishes, gluten-free recipes, or any other specific diet.

Japanese sesame oil is a versatile ingredient that can be used in various ways in Japanese cuisine. Here are a few suggestions:

• Seasoning dishes: Add a few drops of sesame oil to enhance the flavor of soy sauces, vinegars, or salad dressings, or to noodle sauces such as udon or ramen.
• Sautéing and frying: Use sesame oil to sauté vegetables, tofu, or meat. It adds a rich, toasted flavor, especially when heated.
• In soups: Pour a little sesame oil into Japanese soups such as miso or broth to add depth of flavor.
• In cold dishes: Drizzle it over cold dishes such as vegetable salads or sushi to add a subtle aromatic touch.
• Garnishing dishes: You can also use it as a finishing touch for dishes such as donburi or grilled vegetables, or even as a dipping sauce for Japanese dumplings.

Japanese sesame oil differs from traditional sesame oil in its production method and organoleptic characteristics.

Japanese sesame oil:

• Varieties: It mainly comes in two types:

Light sesame oil (shiro goma abura): made from untoasted sesame seeds, it has a mild and subtle flavor.

Dark sesame oil (kuro goma abura): made from roasted sesame seeds, it has a more intense flavor and a pronounced nutty aroma.

• Culinary use: Dark sesame oil is commonly used in Japanese cuisine to season dishes such as salads, cold noodles, soups, and sauces.

Traditional sesame oil:

• Origin: Used in various Asian cuisines, particularly in China, India, and the Middle East, traditional sesame oil is also made from sesame seeds.
• Varieties: It is generally made from roasted sesame seeds, which give it a dark color and pronounced flavor.
• Culinary use: It is used for cooking, stir-frying, deep-frying, and as a seasoning in a variety of dishes, including sauces, marinades, and stir-fries.