Sesame Oil, Chinese and Japanese

Sesame oil in China and Japan is generally pressed from toasted sesame seeds, hence it is dark brown in color and very rich in flavor and aroma. This toasted sesame oil burns at a low temperature, so it is foremost a seasoning oil and not a cooking oil, altogether different from the light golden sesame oils of the Middle East and the “cold-pressed” sesame oils marketed in whole foods stores. These oils are not interchangeable. Chinese and Japanese sesame oil is used as a garnish for a hot stir-fry or soup, a component of a cold sauce, or an ingredient in a seasoned oil. Its job is to add flavor, color, gloss and aroma, and its personality is pronounced.