In Japanese cooking, oils do not all serve the same purpose: some are mainly used for cooking, while others are added in small quantities to flavour or finish a dish. Neutral-tasting oils, such as sunflower or soybean oil, are suitable for frying, pan-cooking and foods whose natural flavour should be preserved.
More aromatic, toasted sesame oils bring roasted notes to noodles, vegetables, tofu, rice and marinades; their differences in flavour and intensity are explained in greater detail in their dedicated category.
Layu, or Japanese chilli oil, is used more as a condiment, particularly with gyoza, ramen, tofu and stir-fried dishes. Other oils complete this selection for frying, seasoning and particular preparations. The choice therefore mainly depends on the desired result: a subtle oil for cooking, an aromatic oil to enhance the dish or a chilli oil to add character.
Other forms of sesame are grouped with our Japanese sesame seeds and pastes.
