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Mouthing Off

By the Editors of Food & Wine Magazine

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Supermarket Sleuth

Toasted Sesame Oil: Finishing Oil for Vegetables and Fish

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Courtesy of La Tourangelle

Courtesy of La Tourangelle

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I’ve been buying toasted sesame oil in glass bottles for years. Even at its best, I’ve never been thrilled with the flavor, which always had a bit of a burnt aftertaste. I recently picked up a can of La Tourangelle’s toasted sesame oil—I’ve always been a fan of the company’s roasted nut oils, which are made in France and California—and I was happily surprised. The flavor is clean and toasty, not oily or bitter. It’s become one of my go-to finishing oils for steamed vegetables and roasted fish.

Here are some other great recipes to try it in:
Cold Peanut Sesame Noodles
Salmon Sashimi with Ginger and Hot Sesame Oil
Tomatoes with Sesame-Miso Sauce and Plum Vinaigrette


Related: More Alternative Oils
Fast Asian Dishes
Healthy Fish Recipes

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