Careful Production That Brings Out the Character of Okuizumo Egoma
The appeal of egoma oil begins with the careful cultivation of the egoma itself, followed by meticulous processing. The egoma grown in Okuizumo is slowly dried in the sun after harvesting, allowing the seeds to be prepared naturally.
The best-quality seeds are then selected and gently pressed at a low temperature over an extended period. This time-consuming process creates an edible oil that highlights the natural qualities of Okuizumo-grown egoma.
Egoma: A Plant Used in Japan Since the Jomon Period
Egoma is an annual plant belonging to the mint family and is native to regions including southern China and India. It has been used in Japan since ancient times and is considered one of the country’s oldest cultivated crops, with evidence suggesting that it was grown as far back as the Jomon period.
Despite having “goma,” or sesame, in its Japanese name, egoma is a completely different plant from ordinary sesame. It has traditionally been used for food and oil, and in recent years its nutritional composition has also attracted attention as an ingredient suited to health-conscious diets.
Egoma Oil Rich in Alpha-Linolenic Acid
One of the distinctive characteristics of egoma oil is its high content of alpha-linolenic acid, which accounts for approximately 60 percent of its fatty acids. Alpha-linolenic acid is an essential fatty acid that cannot be produced by the human body and therefore needs to be obtained through the diet.
Because of this nutritional characteristic, egoma oil has attracted interest among people who pay attention to their everyday diet. Its versatility also makes it easy to incorporate into regular meals.
An Easy-to-Use Oil for Everyday Meals
Okuizumo Egoma Oil is not limited to special dishes and can be enjoyed as part of everyday cooking. It can be added to familiar dishes or used as a finishing oil, offering a simple way to incorporate its distinctive flavor into daily meals.
From cultivation and hand harvesting to sun drying, careful selection, and low-temperature pressing, Okuizumo Egoma Oil is produced with great attention to each stage of the process. It offers a chance to enjoy the natural qualities of a plant with a long history of use in Japan in a modern everyday setting.
A Specialty Born from Okuizumo’s Nature and Traditional Craftsmanship
Okuizumo Egoma Oil is made from egoma cultivated without chemical pesticides or chemical fertilizers, followed by hand harvesting, natural sun drying, careful selection, and gentle low-temperature pressing.
Egoma continues to attract attention as an ingredient suitable for health-conscious eating. Enjoying this local specialty is also a way to appreciate the rich natural environment of Okuizumo and the care taken by its producers, from growing the plants to producing the finished oil.