Oily Seasoning
Creates ‘Authenticity’ to Cooking
Reproduces aroma and richness of flavour
Helps ‘always tastes good’, Replicates stir-fried, charred, stewed and fried cooking.
No need to depend on individual’s cooking skills!
About OS (Oily Seasoning)
In Chinese cooking, oil is used to fry aromatic vegetables such as spring onions, ginger and garlic, while in Italian and other cuisines, olive oil has been used to soak various herbs and olive oil fried with garlic to add flavour and ‘umami’ to dishes.
Such oils are called OS (Oily Seasoning) to enable natural and authentic taste by using oils with extracted taste and flavours of the ingredients.
Characteristics of OTA OIL OS
Only uses carefully selected ingredients, enabling the natural falvouring of the ingredients.
- Our commitment
Carefully selected ingredients are only used, which enables natural flavouring of the ingredients. - Adds flavour and taste
Ingredient components are dissolved and can add not only flavour but also depth and richness of flavour. - Replicates ‘authenticity’
Cooking techniques were utilised in the manufacturing process to impart an ‘authentic’ cooked feeling. - Excellent heat tolerance
Our unique manufacturing process maintain flavour stability.
Flavorant
Heating tends to lessen the aroma, making it more difficult to time to use flavourings effectively. It is difficult to perceive depth of flavour and it can easily become monotonous.
OS
Easy to cook, retains flavour and taste even when stir-fried or microwaved. The taste of professional chefs can be reproduced by adding OS.
Wide Range of Products
We can meet variety of needs and help develop best selling products.
| Genre | Product Name | Characteristics | Usage Examples |
|---|---|---|---|
Meat |
ビーフオイル BF-1 | Beef oil with unique richness and aroma of beef, cooked with vegetables and soy sauce. | Curry sauce mix, extra topping oil of instant noodles, frozen foods (fried rice, pilaf), flavour stabiliser for european-style sauce, powdered seasoning ingredients, delicatessen |
| ポークシーズニングオイル #3140 | An oil with pork flavour and high concentration of tonkotsu (pork bone) flavour. Also suitable to add subtle flavour in Chinese cuisine. | Extra topping oil of instant noodles (tonkotsu), chinese-style soup, seasonings | |
Vegetable |
ローストガーリックオイル | An oil with excellent roasted garlic aroma. Used by food services and CVS (convenience store) vendors for convenience and to eliminate taste differences between shops. | Restaurants (Italian and etc.), curry, chinese-style soup, rice crackers, pasta sauce |
| ローストネギオイル | An oil with excellent roasted spring onion flavour. Used in CVS (convenience store) and franchised restaurants to eliminate taste differences between shops. | Restaurants (Chinese, Ramen and etc.), fried rice and ramen soup, delicatessen, dressings | |
Seafood |
蝦油（えびゆ） | Fragrant oil based on corn oil with shrimp flavour. | Frozen foods (gratin, croquette and etc.), snack foods |
| 煮干風味油 | Seafood oil imparting dried sardines flavour. For imparting flavour to instant noodles, etc. | Extra added oil of instant noodles (Japanese-style tonkotsu), chinese-style soup, seasonings | |
Cooking |
マヨネーズオイル | Mayonnaise-flavoured oil imparting a mayonnaise aroma. The real mayonnaise aroma cannot be replicated elsewhere. | Snack foods, frozen foods (pilaf and etc.) |
| ローストチリオイル | Chilli oil industrially made to reproduce professional methods. The oil has both pungent and roasted chilli flavour. | Korean cuisine, CVS (convenience stores) and restaurants | |
Milkfat |
バターオイル S-1 | Burnt butter with 100% milkfat. It has an excellent aroma and flavour as well as rich and tasty taste for processed foods. | Baked sweets (madeleine, financier and etc.), snack foods, soup, frozen foods (pilaf and etc.) |
| バターオイル R-1 | 100% milkfat, direct-fire burnt butter, industrially reproduced from professional production methods. It has an excellent aroma and flavour as well as a rich and tasty taste for processed foods. | Baked sweets (madeleine, financier and etc.), snack foods, soup, bread, frozen foods (pilaf and etc.) |