Tsuno, Rice Bran Oil, 1.5kg
Japan's rice bran oil specialist, in a 1.5kg bottle: a light, neutral frying oil that keeps tempura clean and the kitchen air clearer.
Kome abura (こめ油), rice bran oil, is extracted and refined from the bran that is milled off brown rice to make white rice. Tsuno Food Industrial (築野食品工業) of Katsuragi, Wakayama, has specialised in it since 1947, and this is its everyday rice bran oil. It tastes of very little, which is the point: it fries, sautés and dresses without adding flavour of its own. Tsuno notes that it gives off fewer of the heavy fumes that make long frying sessions unpleasant, which anyone standing over a fryer will appreciate.
Pairs with: Nissin Welna tempura flour, Kuki unroasted taihaku sesame oil and Kuki classic roast sesame oil for a blended tempura oil.
Why Chefs Choose This
- Neutral flavour: lets delicate batters, fish and vegetables taste of themselves
- Clean frying: a light oil for tempura and karaage that does not leave food tasting greasy
- Fewer fumes: the maker notes it produces less of the heavy frying smell than many oils
- Specialist maker: Tsuno has built its business on rice bran for over 75 years
How to Use
- Tempura: use on its own or blended with a little sesame oil for a classic tempura oil
- Karaage and katsu: a clean, neutral oil for deep frying chicken, pork and fish
- Stir-frying and sautéing: a light oil for everyday pan cooking
- Dressings and baking: neutral enough for vinaigrettes, mayonnaise and cakes
Rice bran (米ぬか, komenuka) is the brown outer layer and germ removed when rice is polished white. In Japan it is used for nukazuke pickles, as a garden fertiliser, and for oil. Unlike most cooking oils used in Japan, which rely on imported seeds, rice bran oil can be made from a by-product of the country's own rice. Tsuno Food Industrial was founded on 1 February 1947 in Katsuragi, in the Ito district of Wakayama Prefecture, and has spent its whole history working with rice bran, from cooking oil to materials for other industries.
Learn more: Japanese Spices & Seasonings
What does rice bran oil taste like?
Almost nothing, and that is its strength. Straight from the bottle it is clean and light with the faintest nutty, grain-like note. In the fryer it stays neutral, so a tempura batter tastes of batter and prawn rather than of oil. It feels light on the palate and does not leave a heavy coating in the mouth, which makes it just as useful in a dressing as in a deep fryer.
Product Details
| Type | Rice bran oil (こめ油, kome abura) |
| Brand | Tsuno (築野食品工業), founded 1947 |
| Origin | Made in Japan. Tsuno is based in Katsuragi, Wakayama Prefecture |
| Weight and Format | 1500g plastic (PET) bottle |
| Flavour | Neutral, light, faintly nutty |
| Shelf Life | One year from manufacture (maker's guide) |
| Storage | Cool, dark place away from heat. Cap tightly after use |
| Best Used As | Frying oil for tempura and karaage, sautéing, dressings and baking |
Is rice bran oil good for tempura?
Yes. It is widely used for tempura in Japan because it is light and neutral, so the batter fries crisp and tastes clean. Many cooks use it on its own; some add a small proportion of toasted sesame oil for a nutty, old-fashioned tempura aroma.
Can I reuse it for frying?
You can, with care. Let it cool, strain out crumbs and batter through a fine sieve or paper, and store it sealed away from light. Oil breaks down each time it is heated, so change it once it darkens, smokes at normal frying temperatures or starts to smell stale. Keep separate oil for fish if you fry a lot of it.
How should I store it after opening?
Keep it capped in a cool, dark cupboard away from the hob and direct sunlight. It does not need refrigeration. Tsuno gives one year from manufacture as its shelf life; check the date on the bottle, and use it within a few months of opening for the cleanest flavour.
SKU : S0222