This is the most well known oil for specialist Tempura restaurants in Japan. Its aroma and taste are very mild. There is no doubt you will appreciate its elegant "umami" and its light roasted aroma.
This oil is perfect for deep frying and for other forms of cooking as well as for vinaigrettes.
Sesame oil stabilises naturally against oxidation. Its quality and flavour do not diminish as do those of other oils and this is essential for tempura.
Generally speaking traditional vegetable oil becomes very heavy after three deep fries. The taste becomes strong, oxidized with an unpleasant aroma and the food tastes horrible. Kuki Sangyo tempura oil does not suffer from these problems. After each deep fry all you have to do is to make up the quantity with fresh oil. You will certainly be surprised by the lightness of the tempura and deep fry as well as the light, easily digestible nature.
Other uses: wok, pastries, mayonnaise…
