Japanese sesame oil is produced and used differently from Chinese or Middle Eastern equivalents.
Japanese sesame oil is produced and used differently from Chinese or Middle Eastern equivalents. The Japanese approach — led by Kuki, which accounts for a significant share of Japan's sesame oil production — prioritises fragrance over intensity, with a cleaner finish that doesn't overwhelm dressed dishes, cold sauces or garnishes.
Kuki produces four grades: light roast, suited to dressings and applications where colour must stay pale; classic roast, the all-purpose standard for cold dishes, dipping sauces and finish drizzles; dark roast, a strongly aromatic finishing oil for ramen and hot applications; and unroasted (raw), with a neutral flavour and higher smoke point suited to cooking rather than finishing.
Available from 170g through to 1.65kg. For kitchens running sesame oil across multiple applications, the 1.65kg is the cost-efficient choice; the 170g and 910g sizes work where grade rotation matters more than volume.
