Wadaman Seasame - Golden Sesame Oil - Osaka, Japan
Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
WADAMAN SESAME - Osaka, Japan
Five generations of sesame mastery since 1883
Wadaman is recognised as Japan's finest sesame roaster, a family business now led by Etsuji Wada, the fourth-generation master roaster with over 45 years of experience. Based in Osaka's historic Tenma district - where dried food specialists have gathered since the Edo period - Wadaman does one thing extraordinarily well: sesame.
The Triple-Roasting Technique
What sets Wadaman apart is their unique triple-roasting process: low temperature, then high, then low again. This meticulous technique creates perfectly round seeds with a delicate, nuanced flavour unlike any other. For their oils, they use only the first pressing, requiring 5kg of seeds to produce just 1 litre of oil - resulting in an elegant, bright, clear oil that's subtle rather than overpowering.
Growing Their Own
Since 2010, Wadaman has been committed to growing sesame in Japan, working with over 200 contracted farmers across the country and farming their own organic fields in Nara Prefecture. Their JAS organic certification (since 2002) ensures production without pesticides or chemical fertilisers. They also source from the world's best growers in Turkey, Egypt, Bolivia, and Ethiopia. They started to grow their own when they realised that Japan was only growing 1% of the sesame they were consuming. And they have since made a community of this project, contracting other small farmers to grow the sesame as well. This is an exciting project that includes small land holders like schools as well etc.
The family's philosophy? Time, effort, passion, and love are the secrets behind truly delicious products.
NOTES: This is gorgeous, rich, velvety and golden with a beautiful, fresh, nutty flavour. If all you have is a bowl of steamed rice and this to drizzle on it - you are rich. x (ok maybe also some pickles, and a dash of good tamari, (I love smoked) and maybe some Katsuoboshi). In any case - Sesame oil drizzled on Kimchi and sprinkled with the seeds is next level. x
Keen to learn a bit more about what this plant looks like, how it's dried etc. Have a look at their website: here. It's really exciting and inspiring work.