Toasted sesame oil has an immediately recognisable aroma: warm, roasted and sometimes slightly sweet. Widely used in Japanese cooking and in several other Asian cuisines, it can be added during preparation or as a finishing touch.
However, not all oils have the same intensity: the roasting of the seeds, the type of sesame used and the producer’s expertise directly influence their colour and aromatic strength.
The sesame seeds are toasted before being pressed, after which the oil is filtered. This roasting develops the characteristic nutty aromas and gives the oil a colour ranging from light to deep amber. A relatively mild oil is easy to use in dressings, marinades and everyday cooking, while a strong or full-bodied oil is used more sparingly when you want the sesame flavour to remain clearly noticeable.
As descriptions such as “original”, “strong” or “full-bodied” are not perfectly standardised, they are mainly useful for comparing oils from the same producer.
Black sesame oil generally has a more intense character, with toasted and slightly sweet notes. The terms organic or virgin provide more information about the seeds used and the production method than about the oil’s aromatic strength. Finally, chilli oils combine the aroma of toasted sesame with varying levels of heat; for this type of seasoning, layu chilli oils form a separate family.
Toasted sesame oil can flavour stir-fried vegetables, meat, gyoza or soup, but its aroma is particularly noticeable when it is added towards the end of cooking.
A few drops are enough to season a bowl of Japanese noodles, rice, steamed vegetables or Japanese tofu. It is also used in dressings, cold sauces and marinades, often combined with soy sauce, rice vinegar or sesame seeds.
To preserve its aroma, keep the bottle tightly closed at room temperature and away from light and heat. It is generally unnecessary to refrigerate it.
