This oil pressed from sesame seeds is said to have entered Japan along with the introduction of Buddhism, spreading during the Edo period.
With a great aroma, goma-abura is used for aemono (chopped fish or vegetables dressed in sauce) and fried and grilled food.
Goma abura is resistant to oxidation and rich in linoleic acid, making it a popular choice for its health benefits.
The color changes depending on the degree of sesame roasting. The dark-roasted koikuchi is suitable for ramen, gyoza dumplings, or flavoring for Chinese cuisine. The light-roasted awakuchi has a milder aroma and is best for fried food like tempura, stir-fries, and dressings.