Squeezed White Sesame Oil
Gentle aroma of sesame produced through the traditional squeezing method
This seasoning oil has all kinds of applications and can be used in Japanese or Chinese stir fried and deep fried dishes as well as in salads.

It can be used in tempura for a crisp and surprisingly light finish. Heartburns and digestive problems are non-issues. If strained and preserved, it can be used many times and it is an excellent sesame oil.

Be assured that no chemicals were used in the extraction process.

Squeezing method

During the middle of the Edo Period, sesame oil was produced by stacking three metallic rings between two wooden pillars and crushing the sesame on the rings with a stone. The oil in the sesame is squeezed out with human force.

Although in the modern method, the human force is replaced by hydraulic pressure, the fundamental principle of extracting by exerting pressure is unchanged.

Compared to the modern method of extracting oil with organic solvents, the squeezing method can thoroughly squeeze out the oil with relatively low pressure. This also requires more time but allows for extraction without destroying the components of sesame.

The sesame is lightly roasted in a kettle using firewood, then slowly squeezed with low pressure. Finally, the oil is carefully filtered repeatedly using handmade paper. The result is a finely squeezed sesame oil, made with an old traditional method.