Collection: Japanese oils

Sesame oil: Available in toasted (rich and intense) and unroasted (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 hot pepper to spice up dishes.

Roasted sesame oil: Produced from roasted seeds, it has an intense, rich, slightly smoky taste. Ideal for seasoning dishes, salads, soups and noodles.

Unroasted sesame oil: Milder and more neutral, it is suitable for cooking and frying, while adding subtle notes to dishes without masking 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 has a mild, neutral flavor. Its high smoke point makes it an excellent choice for frying and high-temperature cooking. It is also appreciated for its use in vinaigrettes or sautéed dishes, bringing lightness and richness.

It's also an excellent vegetable alternative to traditional oils, ideal for healthier, lighter cooking.

The average shelf life of Japanese oils varies according to the type of oil. In general, oils such as unroasted sesame oil and rapeseed oil will keep for 6 to 12 months if stored in a cool, dark place. Toasted sesame oils, because of their more pronounced aroma, should be used within a shorter period, generally around 6 months. It is important to reseal bottles after each use to prevent oxidation.

When choosing a good Japanese sesame oil, look for one that is cold-extracted or made from quality sesame seeds. Unroasted sesame oil is ideal for cooking, while roasted oil provides a richer flavor for seasoning. Check that the oil comes from a traditional Japanese production to guarantee its authenticity, and choose products with no added preservatives.

Cold extraction is a process that extracts the oil from the seeds without applying excessive heat, thus preserving its nutrients, aromas and natural benefits. This process guarantees a purer oil, rich in vitamins and antioxidants, while retaining a fresh, 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, intense aroma, perfect for seasoning soups and salads.

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

Rapeseed oil: Neutral and light, it adds flavor to dishes without weighing them down.

Yuzu or ginger oil: Adds a touch of citrus or spice, bringing freshness and complexity.

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

Japanese oils, such as sesame, rapeseed and rice bran oil, offer many health benefits. They are rich in unsaturated fatty acids and antioxidants such as vitamin E, which help maintain healthy skin and reduce the risk of heart disease. In addition, rice bran oil is particularly appreciated for its anti-inflammatory properties, while sesame oil aids 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:
Untasted sesame oil: 210-230°C
Toasted sesame oil: 170-180°C

Use:
Untasted sesame oil is used for cooking and light frying.
Toasted sesame oil is mainly used for seasoning, as it has a lower smoke point.

Rapeseed oil (菜種油 - Natane-abura)

Smoke point: 200-240°C

Uses:
Very common in Japanese cuisine, especially for deep-frying (tempura, karaage).
Its neutrality enhances ingredients.

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

Smoke point: 230-255°C

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