Sesame Oilalso: 참기름 · มัน งา · dầu mè
Toasted-sesame oil — never used to cook with, always added at the end. A perfume, not a fat.
Origin
Sesame is one of the oldest oilseeds; it was cultivated in the Indus valley by 3000 BCE. Toasted sesame oil (dark, fragrant) is mostly East Asian; light sesame oil (pale, neutral) is Indian and Middle Eastern.
What it tastes like
Roasted, nutty, slightly bitter. A few drops perfume an entire dish. High heat kills the flavour.
How it's used
Drizzled over noodles before serving. Whisked into Korean banchan dressings. A dash into Chinese dumpling filling. Finished onto miso soup. Never used as the cooking medium — its smoke point is too low.
Buying
Kadoya (gold cap) is the gold standard for Japanese-style; Ottogi and Kuki for Korean. Buy small bottles — the flavour fades within months of opening.
Substitutes
There is no substitute. Toasted-sesame paste with a neutral oil approximates it but loses the floral edge.
Storage
Refrigerated after opening, 4–6 months. The flavour goes stale before it goes rancid.