Horiuchi Seiyu Perilla Oil — Kumamoto-Grown, 105g

Specifications

Brand

Horiuchi Seiyu (堀内製油)

Type

Egoma (perilla) seed oil

Weight

105 g

Key Ingredients

100% egoma (perilla) seed oil from Kumamoto, Japan

Made In

Kumamoto, Japan

Storage

Store at room temperature away from direct sunlight; use promptly after opening.

Best Before

365 days from production date (unopened)

Features

100% Kumamoto Egoma Seeds in Every 105 g Bottle: The only ingredient is egoma (perilla) seeds grown in Kumamoto, Japan. Each bottle holds 105 g of the pressed oil.

365-Day Shelf Life From Production Date: Unopened bottles keep for 365 days from the production date. Store at room temperature away from direct sunlight, and use promptly after opening.

1 Teaspoon (5 ml) Suggested Daily Serving: The maker suggests about 1 teaspoon (5 ml) per day. Add it to miso soup, soup, vegetable juice, natto, salad, or carpaccio.

Made for Finishing, Not Direct Heating: This oil is sensitive to heat, so do not heat it over a direct flame. Use it as a finishing oil after cooking to keep its flavor.

Regional-Product Recognition: The maker reports recognition from Japan’s Ministry of Economy, Trade and Industry as a regional product Japan can be proud of. This is not a food-safety or organic certification.

Pressure-Pressed Since 1947 by Horiuchi Seiyu: Horiuchi Seiyu was founded in 1947 and uses traditional pressure pressing. The brand's long history shapes how this egoma oil is made.

Benefits

A finishing touch without extra cooking: Add a teaspoon to an already-finished dish, from miso soup to salad or natto. You can try egoma oil in foods you already make, without learning a new recipe.

Know the seed behind the oil: The ingredient is egoma grown in Kumamoto. Traditional first-pressure pressing keeps the focus on the seed itself, rather than a blend of oils with an unclear origin.

Choose a clearly stated growing practice: The maker states that its egoma is grown without pesticides during cultivation. Its 2026 notice also makes the sourcing change clear: growers now include other farms across Kumamoto, not only Yamae Village.

Explore an established regional maker: Horiuchi Seiyu has made oils in Kumamoto since 1947. Its product page describes working with local egoma growers and recognition as a regional product Japan can be proud of.

A small bottle for small servings: The 105 g bottle is intended for teaspoon-sized finishing portions. Keep it with your table seasonings and use it promptly after opening, rather than treating it as a large frying-oil supply.

Let the seed flavor join the dish: Try the oil over vegetables or carpaccio, or stir it into a completed bowl of soup. The maker recommends using it away from direct heat, so add it after cooking rather than to a hot frying pan.

How to Use

Measure 1 teaspoon of egoma oil.

Add the oil to a finished dish.

Do not heat the oil.

Close the cap tightly and store the bottle correctly.

Who Is This For

The Ingredient-Conscious Home Cook: For cooks who enjoy choosing an oil for the finishing touch, not just the frying pan. Add a teaspoon to salad, natto or a bowl of soup after cooking, and let the character of Kumamoto-grown egoma seeds become part of the dish. The ingredient list is straightforward: egoma seeds from Kumamoto, with no other ingredients listed. The compact 105 g bottle suits small, regular servings. Choose a heat-tolerant cooking oil separately for frying; this bottle belongs at the table.

Product Story

Horiuchi Seiyu began making oils in Kumamoto in 1947. Its egoma story grew through a partnership with a farming group in Yamae Village, where grower Nakamura helped introduce a crop suited to mountain farming. The maker recalls a time when many people still asked what egoma was; the growers and oil press continued working together to bring that local ingredient to the table.

The story has continued to change with the harvest. In January 2026, Horiuchi explained that warmer conditions had reduced yields, so it was adding other Kumamoto growers alongside Yamae. The maker says the egoma remains grown without pesticides during cultivation. Today, the 105 g bottle offers a simple way to explore that regional food: a teaspoon over soup, natto or salad, added after cooking.

What's Inside

• 105 g Bottle — one glass bottle containing 105 g of Kumamoto egoma seed oil. Seeds shown in photographs and serving utensils are not included.

Care Guide

Storage: Store at room temperature away from direct sunlight; use promptly after opening. The package does not state a specific temperature range.

Shelf Life: Unopened shelf life is 365 days from production. Remaining shelf life on delivery is not guaranteed; check the date printed on the package.

Important: Avoid direct heat; use as a finishing oil.

Ingredients and Materials

Egoma (perilla) seeds from Kumamoto (えごま（熊本県産）): Pressed into the oil; the only ingredient.

Comparison

Quick Answer

Horiuchi Seiyu Kumamoto Egoma Oil is a 105 g bottle of traditionally pressure-pressed perilla seed oil made from Kumamoto-grown seeds. Use a teaspoon as a finishing touch for soup, salad or natto, and avoid direct heating.