胡麻油(ごまあぶら)

胡麻油(ごまあぶら) is oil extracted from sesame seeds, widely used in East Asian cooking. Also commonly written as ごま油(あぶら) or ゴマ油(あぶら).

TYPES:

• 焙煎(ばいせん)ごま油(あぶら): roasted sesame oil — dark brown, strong nutty aroma, used as a finishing flavoring
• 太白(たいはく)ごま油(あぶら): unroasted sesame oil — light, mild, used for general cooking and frying

USAGE:
The roasted variety is most common in Japanese home cooking. It is typically drizzled over dishes at the end of cooking to preserve its aroma (香(かお)り). A key seasoning in Chinese (中華料理(ちゅうかりょうり)) and Korean (韓国料理(かんこくりょうり)) cuisine as well.

COMMON EXPRESSIONS:

• 胡麻油(ごまあぶら)で炒(いた)める: to stir-fry in sesame oil
• 胡麻油(ごまあぶら)を回(まわ)しかける: to drizzle sesame oil (in a circular motion)