Kuki, Dark Roast Sesame Oil, 170g
Dark roast, naturally pressed sesame oil from a maker founded in 1886.
Kuki Dark Roast Sesame Oil is pressed from sesame seeds roasted until deep brown, for a bold, toasty aroma. The label reads naturally pressed pure sesame seed oil, dark, and carries the line since 1886. A finishing and seasoning oil: a few drops go a long way. 185ml bottle.
Pairs with: Mitake Roasted White Sesame Seeds, Mitake White Sesame Paste and Tsurumiso Sesame Miso.
Why Chefs Choose This
- Big aroma: dark roasting gives a deep, toasty sesame hit.
- Naturally pressed: as stated on the label.
- A few drops: strong enough that a little seasons a whole dish.
- Long-standing maker: Kuki of Yokkaichi, Mie, with since 1886 on the label.
How to Use
- Finishing: a few drops over ramen, miso soup or cold soba.
- Dressings: whisk with soy sauce and rice vinegar for a sesame dressing.
- Stir-fries: add at the end of cooking for aroma rather than as the frying fat.
- Beyond Japan: over roast vegetables, grain bowls, dumplings or a fried egg.
Goma abura (胡麻油) is sesame oil, and in Japan it comes in two broad styles: roasted oils, pressed from toasted seed, golden to dark brown and full of aroma, and taihaku (太白) oil, pressed from raw seed, pale and almost neutral. This is the roasted style taken dark, where the seed is roasted until deep brown before pressing. Kuki (九鬼) is a sesame oil maker based in Yokkaichi, Mie Prefecture; its label carries the line since 1886. Roasted sesame oil is used as a seasoning more than a frying fat, added at the end so the aroma survives.
Learn more: Japanese Spices & Seasonings
What does dark sesame oil taste like?
Deep, toasty and nutty, with a roasted, slightly smoky edge that comes from taking the seed to a dark brown before pressing. The aroma is the point: open the bottle and it fills the room. On the palate it is rich and rounded, with a faint bitterness at the finish that stops it tasting sweet. It is much stronger than a light sesame oil, so use it by the drop, as a finishing note rather than a cooking fat.
| Type | Goma abura 胡麻油 (roasted sesame oil), dark |
| Brand | Kuki 九鬼 (since 1886) |
| Key Feature | Naturally pressed from dark-roasted seed |
| Origin | Japan (Yokkaichi, Mie) |
| Net Volume / Format | 185ml bottle |
| Best Used As | Finishing and seasoning oil |
Can I cook with dark sesame oil?
Use it as a seasoning more than a frying fat. High heat drives off the aroma that makes it worth buying, so add it at the end of a stir-fry, drizzle it over finished dishes, or whisk it into dressings. For frying, use a neutral oil and add a few drops of this at the finish.
What is the difference between dark and light sesame oil?
Dark sesame oil is pressed from seed roasted to a deep brown, giving a strong, toasty aroma and a dark colour. Light or pale sesame oils come from lightly roasted or raw seed (taihaku), and are much milder. Dark oil is a seasoning; light oil can do more general cooking.
How should I store sesame oil after opening?
Keep the cap tightly closed and store the bottle in a cool, dark place away from heat and sunlight. Light and air dull the aroma over time, so use it within a few months of opening for the best flavour. Refrigeration is not needed.
SKU : S0682