Japanese cooking uses several natural oils: sesame, rapeseed, rice bran, mustard. Flavoured oils with natural taste are the most wanted. Rapeseed oil with dried bonito will spice up noodles or pan fried rice preparations. Rapeseed oil with scallion brings freshness to soups and vegetables salads or raw vegetables. Black sesame oil, just a dash of it will pleasantly spice up a sliced orange sprinkled with black sugar.