Kuki, Unroasted Sesame Oil, 1.65kg
Taihaku sesame oil: the clear, unroasted oil for tempura and delicate cooking.
Kuki Taihaku Goma Abura (太白胡麻油) is pressed from raw, unroasted sesame seeds, so it is pale and clear with almost none of the toasted aroma of dark sesame oil. What it keeps is a soft, rounded richness. Use it where you want sesame's body without its smell. 1,650g plastic bottle.
More from Kuki: Kuki classic roast sesame oil, 1.65kg and Kuki light roast sesame oil. For frying, compare Tsuno rice bran oil.
Why Chefs Choose This
- Clean flavour: a pale oil that adds richness without a toasted sesame smell.
- Tempura oil: fries light and crisp, alone or blended with roasted sesame oil.
- Pressed oil: made by a traditional pressing method, as the label states.
- Specialist maker: Kuki has made sesame oil since 1886.
How to Use
- Tempura: fry in it alone, or add some roasted sesame oil for a nutty edge.
- Dressings: a neutral but rounded base for vinaigrettes and goma-dare.
- Cross-cuisine: use in place of butter or neutral oil in cakes and pastry.
- Sautéing: a mild oil for vegetables, fish and stir-fries.
Taihaku (太白) means "great white", and taihaku goma abura is sesame oil pressed from seeds that have not been roasted, so it comes out almost colourless. Japanese cooks use it for tempura and for dishes where dark sesame oil would take over, and pastry cooks use it in place of butter. Kuki, based in Yokkaichi in Mie Prefecture, has made sesame oil since 1886; the label calls it a long-established sesame oil house and notes the oil is made by a traditional pressing method that holds back the aroma.
Learn more: Japanese Spices & Seasonings
What does unroasted sesame oil taste like?
Very little at first sniff, which surprises anyone expecting the smoky aroma of toasted sesame oil. On the palate it is clean and gently rich, with a faint nutty sweetness and a rounded, silky body. In the fryer it stays neutral and light, so tempura batter tastes of batter and prawn. In a dressing it gives body without any toasted note.
| Type | Taihaku goma abura 太白胡麻油 (unroasted sesame oil) |
| Brand | Kuki 九鬼 (since 1886) |
| Key Feature | Pressed from unroasted seeds; clear, mild oil |
| Origin | Japan (Yokkaichi, Mie) |
| Net Weight and Format | 1,650g plastic bottle |
| Best Used As | Tempura and frying oil, dressings, baking |
What is the difference between unroasted and roasted sesame oil?
Roasted sesame oil is pressed from toasted seeds, so it is dark brown with a strong nutty smell and is used in drops as a seasoning. Unroasted taihaku oil is pressed from raw seeds, so it is pale, mild and suitable for cooking in volume, including deep frying. Many tempura cooks blend the two: mostly taihaku for lightness, with a little roasted oil for aroma.
Can I deep fry with it?
Yes. Taihaku sesame oil is a traditional tempura oil in Japan and fries light and crisp. Keep the temperature steady, skim crumbs as you go, and strain the oil once cool if you plan to reuse it. Change it once it darkens, smokes at normal frying temperature or starts to smell stale.
How should I store it after opening?
Keep the bottle capped in a cool, dark cupboard away from the hob and direct sunlight. It does not need refrigeration. Oil fades with air and light, so use it within a few months of opening for the cleanest flavour, and check the date on the bottle.
SKU : S0178