Origin Mie, Japan
Container Glass bottle
Usage The powerful aroma of Kuki sesame oil pairs perfectly with traditional Japanese and Chinese cuisine. This oil is a wonderful addition to stir-fries, stews, and broths. It's ideal for seasoning pickled vegetables, noodles, rice, and bibimbaps. When mixed with a little salt, this sesame oil is perfect for dressing a salad.
Sauce Noodles Meats Fishes Grilling

Oils

Intense sesame oil "Kuki" (first pressing)

Intense sesame oil "Kuki" (first pressing)
7,50 €
7,50 €

Ref. 668

Format

In stock

Description

“Kuki” sesame oil is produced from a blend of high-quality roasted black, golden, and white sesame seeds. This sesame oil is made using a traditional pressing method, using only the precious oil extracted during the first pressing. Once the seeds are pressed, the harvested oil is left to rest for two weeks to a month. It is then filtered several times to remove all residue from the pressing. This process gives “Kuki” sesame oil its beautiful amber color and unique flavor.

Flavor

This sesame oil has a round and intense flavor of toasted sesame, which will enhance your dishes.

Conservation

Store away from light and heat.

Ingredients & Allergens
Sesame 100%

Allergenes : Sesame
Nutritional Values

Per 100 ml: Energy 3766 kJ / 900 kcal, Fat 100 g (of which saturates 14 g), Carbohydrates 0 g (of which sugars 0 g), Protein 0 g, Salt 0 g.

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Origin Mie, Japan
Container Glass bottle
Usage The powerful aroma of Kuki sesame oil pairs perfectly with traditional Japanese and Chinese cuisine. This oil is a wonderful addition to stir-fries, stews, and broths. It's ideal for seasoning pickled vegetables, noodles, rice, and bibimbaps. When mixed with a little salt, this sesame oil is perfect for dressing a salad.
Sauce Noodles Meats Fishes Grilling
Kuki Sangyo
The producer

Kuki Sangyo

Present in Japan since the 16th century, the Kuki family first made a name for themselves through military exploits before settling, a few centuries later, in Yokkaichi, in Mie Prefecture. There, they traded mainly in Ako salt, which was shipped to the Kanto region. In the 19th century, the family began growing rapeseed and then built their own factory to produce oil, marking the birth of Kuki Sangyo. Thanks to the busy port of Yokkaichi, this oil was shipped to Edo. With the help of a British engineer, the company modernized its production, but a shortage of rapeseed gradually pushed Kuki Sangyo to turn to sesame oil. From the early 1950s, the company focused its expertise on sesame, developing a wide range of related products to promote its consumption. Today, Kuki Sangyo continues this passion for sesame with authentic and delicious products you can discover at Umami Paris.