Japanese Rice Bran Oil
The raw material used exclusively is freshly hulled rice. It is very popular in Japanese cuisine.
Rice bran oil is very tasty and easy to use. It resists cooking perfectly and especially at high temperature. It gives fried food an unequalled crunchiness, lightnessand flavour. It is therefore recommended for fried and panfried food.
Food cooked with this oil, whether hot or cold, is neither heavy nor oily. You'll also appreciate it in vinaigrettes and mayonnaise salad sauce.
Rice bran oil, with less acroleine, makes cooking easier. Acroleine is a chemical substance which is part of the unsaturated alpha aldehydes. It develops in hot oil and fat. Rice bran oil produces a lot less of this substance compared to other vegetable oils, which reduces unpleasant smells and food burnt.
Moreover it is nutritionally rich and full of vitamins and anti-oxidants. Scientific studies have shown that rice bran oil reduces low density lipoproteins - 'bad' cholesterol - without affecting 'good' cholesterol (high density lipoproteins) which prevent cardiovascular illness. It is rich in oryzanol gamma, one of the very strong antioxidants. It is also rich in plant sterol (plant fibre) as well as vitamin E (antioxidant).
Packaging: Bottle 1636ml.
Made in Japan.
Vegan. No animal by product. Not tested on animal.