How to make authentic sesame oil

What we keep making is "Sesame oil that satisfies your craving." Producing sesame oil that has absolutely no additives requires us to be careful and attentive during the entire process. Take a look.

Day 1 - Part 1: Roasting sesames in the kettle.

The first step is to roast raw sesames in the iron kettle that's surrounded by bricks. This is the most important step that affects quality of the sesame oil that will be produced. We depend on our sesame roasting professionals' intuition on determining the best timing to complete the roasting. They decide when to complete the roasting depending on the temperature of that day so that they don't stop too early nor too late. They roast raw sesames little by little slowly. While they roast they say, "Wow, this smells excellent!"

Day 1 - Part 2: Squeezing the roasted sesames.

After the sesames are roasted, they're pressed to be squeezed. With the very first squeeze, only one third of the sesame is squeezed out as oil. We use only this first squeezed oil as our products for the best quality. We pour this first squeezed oil into the steel drum and let it cool down at room temperature. At the end of the entire process of making sesame oil, out of the raw sesames that were roasted, only 27% of them make it to our products.

Day 2: Washing the first squeezed sesame oil in hot water and letting it precipitate naturally.

The first squeezed sesame oil  needs to be washed in hot water in order to remove impure substances from it. We put hot water in the steel drum where the first squeezed sesame oil was poured into. We mix the first squeezed sesame oil and hot water, and leave it for about 3 weeks. During those 3 weeks, water and impure substances that are heavier than the first squeezed sesame oil precipitate, and only the very pure flavor of sesame stays in the first squeezed sesame oil.

After 3 weeks to a month: Refining the first squeezed sesame oil.

After being precipitated for 3 weeks, moisture in the first squeezed sesame oil needs to be removed. First, we carefully take out only the precipitated sesame oil from the steel drum and pour it into the iron pot. To refine the precipitated sesame oil, we heat up the iron pot using firewood so that even a small amount of moisture that is in the precipitated sesame oil can be dried out. Adjusting temperature appropriately is extremely important during this step. The temperature that gets rid of moisture and the temperature that destroys sesamol, that is antioxidant of the sesame, are very close, and we don't want to destroy sesamol. So we pay extra attention during adjusting the temperature.

The last step: Filtering the first squeezed sesame oil using filter paper.

Lastly, we put filter paper in the filter machine and pour the first squeezed sesame oil into it. We turn the faucet of the filtered machine on, and filtered sesame oil starts to drop into the bucket underneath. This is our happiest moment when see the very first drop of the shiny and clear golden sesame oil coming out from it. Once it fills the bucket, we move the filtered sesame oil to another steel drum.

Spending about a month for the entire process, the raw sesames become golden sesame oil.