3 imagesTamura Raw-Pressed Egoma Oil
たむらのエゴマ油 生搾り（50g 110g） 福島県 田村市 エゴマ じゅうねん 田村の極み お祝い 慶事 ギフト 贈答品 お中元 お歳暮
50g / 110gうつくしま良品本舗
Tamura egoma oil
Japanese nameたむらのエゴマ油
In Tamura City, Fukushima, growers raise black-seed and white-seed egoma, then press it raw for a clear shiso-like aroma or roast it for toast with nori and soy sauce. Cool, humid Abukuma weather and careful seed handling sit behind that aroma.
Information last updated 121 days ago
3 images3 imagesTamura Roasted Egoma Oil
たむらのエゴマ油 焙煎（50g 110g） 福島県 田村市 エゴマ じゅうねん 田村の極み お祝い 慶事 ギフト 贈答品 お中元 お歳暮
50g / 110gうつくしま良品本舗
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The Raw and Roasted Egoma Oil of Tamura City
Tamura no egoma oil starts in Tamura City, Fukushima, with black-seed or white-seed egoma grown inside the city. The plant likes cool, humid weather, and it has become established as a local variety in the Abukuma area. In Tamura, people harvest with care, sort the seed afterward, keep it in proper storage, and make the oil to order. Those steps are tied to a strong natural egoma aroma, and to little of the off-flavor that comes with oxidation.
Cool Weather, and Tamura’s Fields
Tamura no egoma oil is made in Tamura City, in Fukushima Prefecture. Egoma likes cool, humid weather, and it has taken root as a local variety in the Abukuma area that includes this city. That Tamura name belongs to the fields inside the city, to black seed and white seed, and to the harvest practices used there.
Black Seed, White Seed, Saved by Growers
The raw material is black-seed or white-seed egoma grown in Tamura City by members of the Tamura City Egoma Promotion Council. They save their own seed and raise the crop to cultivation standards they share. Where the seed is grown, who grows it, and how it is handled before pressing: those are the details the oil already carries.
Pressed Raw, or Pressed After Roasting
Tamura’s egoma seed is pressed in two styles, raw-pressed or roasted-pressed. Raw pressing keeps the oil close to the direct scent of egoma. Roasting warms the aroma and suits it to toast. Both styles depend on work done after harvest: sorting, proper storage, and made-to-order production. That is how the oil holds its fragrance and keeps down the oxidized off-flavor.
A 1997 Visit to Korea, and an Oil Press in 1998
The modern food-oil path has a person and a pair of years attached to it. In 1997, Shuhei Murakami, a producer born in Tamura, went to Korea and saw egoma grown there as a crop for edible oil. In 1998 he imported an oil press from Korea, established the pressing techniques, and passed them to local producers. By 2022 the production base included 30 raw-material growers, 5 oil pressers, and about 210 kilograms of oil.
Dressings, Soup, Yogurt, and Toast
Egoma oil is sensitive to heat, so its life at the table usually stays away from high-temperature cooking. Fukushima University’s edible-oil laboratory points to low-heat uses: dressings, a small addition to soup or yogurt, and roasted oil spread on toast with nori and soy sauce. Used this way, the shiso-like egoma aroma stays close to the surface of the food.
Tamura no egoma oil is shaped by the fields of Tamura City, by black and white egoma seed, and by two pressing styles. Murakami’s 1997 encounter in Korea, the oil press of 1998, and the growers and pressers counted in 2022 still sit in the same place: with people, with seed handling, with aroma, and with modest uses at the table.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Recognition & registration
Where this product is officially registered, designated, or recognized in Japan.
Geographical Indication (GI)
Registered under Japan's Geographical Indication Protection System, run by the Ministry of Agriculture, Forestry and Fisheries.
Sources1
FAQ
What is Tamura egoma oil called in Japanese?
It is written as たむらのエゴマ油 in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
What is Tamura egoma oil?
Tamura egoma oil is an edible egoma seed oil from Tamura City, Fukushima, made from black- or white-seed egoma grown in the city and pressed either raw or roasted. Egoma suits cool, humid Abukuma conditions, while careful harvest, selection, storage, and made-to-order production help preserve aroma and reduce oxidized off-flavor. Its modern food-oil development is tied to Shuhei Murakami’s 1997 Korea visit and a Korean oil press imported in 1998.
What makes Tamura egoma oil distinct, and why is it a Fukushima specialty?
Tamura no egoma oil is produced in Tamura City, Fukushima Prefecture. The oil uses black- or white-seed egoma grown in Tamura City. Council members save their own seed and follow shared cultivation standards for growing and harvesting egoma. The product family includes raw-pressed and roasted-pressed oils.
How is Tamura egoma oil used or eaten?
Low-heat uses include dressings, soup, and yogurt. Roasted oil is used on toast with nori and soy sauce.
How should Tamura egoma oil be stored?
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Is Tamura egoma oil a good gift or something to take home?
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
Where can I buy Tamura egoma oil?
On Rakuten: the shops listed here right now are うつくしま良品本舗. We don't sell directly; purchase, payment, stock, and delivery are all handled on the Rakuten product page.