Kadoya Roasted Sesame Oil – for Cooking, Seasoning, 11 Fl oz

5 reviews for Kadoya Roasted Sesame Oil – for Cooking, Seasoning, 11 Fl oz

1. 

   Rated 4 out of 5

   Amazon Customer – August 10, 2025

   Disappointed that isn't a plastic bottle. Why put a high quality product in a bottle that leeches into it?

2. 

   Rated 5 out of 5

   Anonymous – August 10, 2025

   This is my go-to brand for sesame oil, always great taste and quality.

3. 

   Rated 5 out of 5

   Anonymous – August 10, 2025

   Great taste!

4. 

   Rated 5 out of 5

   Anonymous – August 10, 2025

   This is the second time I’ve purchased this because we’ve really liked the flavor it adds to dishes. Most of the brands I’ve tried had little to no flavor but this one is different. I’ve used it in different Asian dishes and added it to the rice for added flavor with those dishes. I have a Ninja Combi Cooker and when I cook the rice to go along with stir fry, General Tso Chicken or other dishes, I use this as the oil instead of canola oil and it works really.

5. 

   Rated 5 out of 5

   Sweet Potato Noodle Recipe Easy Dinner * ad – August 10, 2025

   The bottle top pours without running down the side, hence 5 stars at "packaging". I'd have preferred a glass bottle, but seldom found anymore.

   Big Box big bottle Roasted Sesame oil is Chinese and has a lot of sediment, which I find suspect. I trust Japanese products as they have a national food fetish and are much more stringent on purity and quality and have higher food standards than any other Asian country. I like saimin and ramen, but prefer Japanese noodle products for their better quality and less industrial chemical contaminants.

   This is a very good product. I like enough roasted sesame oil mixed with Extra Virgin Olive Oil for the sesame smell and taste to come through in my oil and vinegar salad mix. 2-1/2 parts olive oil to 1 part roasted sesame oil seems about right when mixed half-half with vinegar!

   I stovetop pan grill meats with a scant tsp of roasted sesame oil in the pan. I sear a steak on the oil, moving it around the pan's bottom to spread the oil and putting a tsp of Kikkoman Soy Sauce on the top while searing the bottom. After 30 seconds to a minute, I flip the meat and the shoyu mixes with the oil in searing the other side. After searing, I flip again for 2-3 minutes on each side, coating the meat in blackened goodness and cooking until medium-rare for a 1-3/4" to 2" thick steak.

   Best emulation of charcoal grilled steak I've found. Unlike most, I prefer well marbled meat with fat around the the edge exterior to the animal. Young, pasture fed beef has very white fat and is tender and sooo delicious!!