White Sesameoil roasted small

White sesame seeds are cleaned, soaked and dried, then roasted and pressed. Only the first pressing of the oil is used; only 12 kg of oil is obtained from 40 kg of sesame seeds, which corresponds to a yield of 30%. After pressing, the oil cools down very slowly. Hot water is then added, stirred and left to stand for a month to separate impurities and suspended matter. The sesame oil is then extracted, heated in a container over a wood fire and filtered through Japanese paper (washi) before bottling. In traditional and modern Japanese cuisine, sesame oil is used for cooking and to flavour dishes.

Without chemical additives, without flavour-enhancing additives, without preservatives.