Wafu® Authentic Ingredient Lexicon
Toasted Sesame Oil
Ingredient Overview
Sesame is used extensively in Japanese cuisine.
Sesame oil is extracted from pressed toasted seeds and is commonly used as a flavouring. In Japan, the sesame seeds are always lightly toasted, which produces an intriguing aroma and a rich, nutty flavour.
A Brief History
Sesame is one of oldest and most important oil seeds known to man. Historcally, sesame oil has been used as food, ointment and medication. Due to the complexity of its processing, sesame oil has even been a legendary symbol of wealth and immortality.
Uses in Japanese cuisine
Toasted sesame oil is mixed with dressings and dipping sauces and used as a flavouring oil for tempura.
Pickled Ginger
Ingredient Overview
Pickled ginger is used extensively in Japanese cuisine. The fresh ginger root is actually a piece of rhizome, called a ‘hand.’ It is available in different forms and its taste is warm, sweet and pungent.
A Brief History
The original use of ginger as a spice is so ancient that it predates historical records. Ginger was likely introduced to Japan in the 3rd century, where it was used as a “yang” ingredient to achieve harmonic cuisine. Ginger has been used over centuries for its therapeutic properties and has long been ascribed aphrodisiac powers.
Uses in Japanese cuisine
In Japan, ginger is often pickled (known as gari). It is used as an accompaniment with sushi and sashimi, and is served to cleanse the palate between courses and as a beautiful garnish. It is also grated and used raw on tofu or noodles, or can be used as a seasoning to rice. Ginger is also made into a candy.