Kuki Yamashichi Pure Sesame Oil This sesame oil is made by roasting carefully selected high-quality sesame seeds and pressing them. It is a delicious masterpiece named after the traditional Kuki store name, Yamashichi. It has a mellow taste and light aroma. This sesame oil has a mellow flavor and is highly versatile and can be used in Japanese cuisine. Use it for tempura, fried foods, dressings, salads, kinpira gobo, etc. Ingredients: Sesame oil (made in Japan). Allergens: Sesame. Label design may change without notice due to manufacturer's convenience. The secret to its deliciousness is the pressing method, which has been a commitment since the company was founded. We do not use organic solvents, but only pressurize the oil. It takes time and effort, but it is Kuki Sangyo's commitment to bringing out the original flavor of sesame oil. About Kuki's commitment to pure sesame oil Since the company's founding, Kuki's pure sesame oil has been carefully pressed using a pressing method that brings out the flavor of the sesame oil. Carefully selected sesame seeds are roasted, crushed in a press to extract the sesame oil, which is then left to stand and filtered many times before being turned into a product. Manufacturer: Kuki Sangyo 11 Onoe-cho, Yokkaichi City, Mie Prefecture Since its founding in 1886, we have been a comprehensive sesame manufacturer that has been walking alongside sesame and protecting its traditions. Our motto is "Making safe products that are delicious and safe to eat," and we create our products with time and effort, sticking to traditional methods. We are confident that all of our products will satisfy our customers. Please try the traditional taste of Kuki. 1) Pressing method The "pressing method" has been protected for over 120 years since the company was founded. It is a method of squeezing sesame oil only by applying pressure to sesame seeds. It takes time and effort, but it is a tradition of Kuki Sangyo that has been protected to bring out the original aroma and flavor of sesame. 2) Roasting A traditional technique cultivated through experience, we draw out the aroma of sesame by determining the characteristics of the raw materials, the temperature and humidity of the day, and subtly adjusting the roasting temperature. 3) Filtration To make a clear sesame oil, we leave it to stand for more than two weeks, and filter only the clear supernatant using Japanese paper or cloth repeatedly. By taking the time and effort carefully, we can create a sesame oil with a well-balanced taste without any impurities.
