Goma-Abura (Sesame Oil)

Sesame oil has been enjoyed by people for centuries in Japan and it is indispensable for everything from ramen to high-grade tempura. Sesame oil is used for cooking in many other Asian countries as well. Some sesame oils have lighter colors and odors so as not to compromise the flavor of the foods being prepared. Different types of sesame if can be used for different foods:

Taihaku sesame oil: Delicately squeezed and refined from raw, un-roasted sesame seeds, this oil has almost no color or smell that can get in the way of the natural flavors of the foods being prepared. This oil is perfect for a wide variety of foods including tempura, grilled dishes and even on salads.

Light toasted sesame oil: This oil has a light mellow taste with the sweet smell characteristic of sesame seeds. It is used in all Japanese cooking, especially high-grade tempura.

Medium-roasted sesame oil: This mild oil maintains the/natural aroma of sesame seeds. It can be found in almost every Japanese kitchen.

Dark-roasted sesame oil: This oil has a stronger sesame aroma and a richer color. It is perfect for more rich and flavorful dishes and is frequently used in Chinese and Korean cooking.

Sesame oil resists oxidation better than many other oils and so can last for up to two years when properly stored in a glass bottle. Once the bottle has been opened, be sure to securely close its cap and store in a dark, cool place that is not subject to big temperature fluctuations. There is no need to store sesame oil in a refrigerator.