Collection: Japanese oils

Sesame oil: Available in toasted (rich and intense) and untoasted (mild and light) versions.

Rapeseed oil: Versatile for frying and wok dishes.

Perilla (shiso) oil: Appreciated for its delicate aroma and health benefits.

Rice oil: Mild, ideal for high-temperature frying.

Flavored oils: Scented with yuzu, sansho, or chili to enhance dishes.

Toasted sesame oil: Made from roasted seeds, it offers an intense, rich, and slightly smoky flavor. Ideal for seasoning dishes, salads, or enhancing soups and noodles.

Untoasted sesame oil: Milder and more neutral, it is suitable for cooking and frying while adding subtle notes to dishes without overpowering the main flavors.

Rice bran oil is an oil extracted from the outer husk of the rice grain (the bran). It is widely used in Japanese cuisine for its versatility and nutritional qualities. Rich in vitamin E, antioxidants, and fatty acids, it offers a mild and neutral flavor. Its high smoke point makes it an excellent choice for frying and high-temperature cooking. It is also appreciated for use in dressings or stir-fried dishes, adding lightness and richness.

It is also an excellent plant-based alternative to traditional oils, ideal for healthier and lighter cooking.

The average shelf life of Japanese oils varies depending on the type of oil. Generally, oils like unroasted sesame oil and canola oil last between 6 to 12 months if stored in a cool, dark place. Roasted sesame oils, due to their stronger aroma, should be used within a shorter period, usually around 6 months. It is important to tightly close the bottles after each use to prevent oxidation.

To choose a good Japanese sesame oil, opt for oil extracted cold or from high-quality sesame seeds. Unroasted sesame oil is ideal for cooking, while roasted oil will add a richer flavor for seasoning. Also, make sure the oil comes from traditional Japanese production to ensure its authenticity, and prefer products without added preservatives.

Cold extraction is a process that involves extracting oil from seeds without applying excessive heat, thus preserving its nutrients, aromas, and natural benefits. This process ensures a purer oil, rich in vitamins and antioxidants, while maintaining a fresh and authentic flavor. It is often used for high-quality oils, such as sesame oil, to ensure better preservation of nutritional properties.

Toasted sesame oil: Rich, slightly smoky, and intense aroma, perfect for seasoning soups and salads.

Untoasted sesame oil: Mild and subtle, ideal for cooking without overpowering other flavors.

Canola oil: Neutral and light, it enhances the taste of dishes without weighing them down.

Yuzu or ginger oil: Adds citrus or spicy notes, bringing freshness and complexity.

Rice bran oil: Mild and slightly nutty flavor, perfect for light frying or dressings.

Japanese oils, such as sesame oil, rapeseed oil, and rice bran oil, offer several health benefits. They are rich in unsaturated fatty acids and antioxidants like vitamin E, which help maintain healthy skin and reduce the risk of heart disease. Additionally, rice bran oil is especially valued for its anti-inflammatory properties, while sesame oil promotes digestion and has antibacterial properties.

The smoke point of an oil is the temperature at which it begins to break down and produce smoke. In Japanese cooking, several vegetable oils are used, each with a different smoke point and specific uses.

Sesame oil (胡麻油 - Goma-abura)

Smoke point:
Untoasted sesame oil: 210-230°C
Toasted sesame oil: 170-180°C

Usage:
Untoasted sesame oil is used for cooking and light frying.
Toasted sesame oil is mainly used as a seasoning because its smoke point is lower.

Rapeseed oil (菜種油 - Natane-abura)

Smoke point: 200-240°C

Usage:
Very common in Japanese cuisine, especially for frying (tempura, karaage).
Its neutrality allows the ingredients to stand out.

Rice bran oil (米ぬか油 - Komé-nuka-abura)

Smoke point: 230-255°C

Usage:
Excellent for frying, as it remains stable at high temperatures.
Used for tempura, donburi, and other dishes requiring crispy frying.