The soy sauce and kezuribushi (dried fish flakes) give the oil a very rich aroma, creating dashi wafu notes (Japanese style) and innovative flavors.
Japanese cuisine uses many edible oils, among which the most common are sesame oils, rice bran oil, rapeseed oil, hot pepper oil… These oils are used directly or slightly embellished with different flavors by the Chefs to flavor broths, ramen, salads…
The major difficulty, when the oils are scented, is to preserve the products original fragrances without using any enhancers nor additives.
Nishikidori has developed, for foods craftmen, a range of unique, clean, healthy, delicious natural food oils without any use of coloring nor preservatives nor flavor enhancers.
Our perfect combination : this oil is perfect for ramen, pasta dishes, risottos, salads, vinaigrettes, fish tartars, seafood soups or cockle salads.