Most of the sesame oil sold in supermarkets is squeezed from "white sesame". This is because white sesame seeds contain more oil and are cheaper to obtain than black sesame seeds. We do not use the general extraction method of squeezing the oil using a chemical solvent, but introduce the traditional "squeezing method" of Yamada Oil, a long-established sesame specialty store in Kyoto, and squeeze it with "Ichiban squeezing" over time. "Why is the flavor and taste different from the sesame oil at the supermarket?" is a question we often receive from customers. Of course, it depends on the squeezing method and roasting condition. This is because we only use sesame seeds from a single origin and press them once. Stable quality by using only Myanmar sesame seeds, By using Ichiban Shizuri, you can squeeze only the really delicious parts of the sesame seeds. [Product information] ●Every day is important WHITE SESAME OIL White sesame oil has a mellower and deeper taste than black sesame oil. Surprisingly, there is a clear difference, and even sesame oil lovers can have different tastes. It can be used for cooking in general, but it is recommended for flavoring the finish.