Eomui Raw Perilla oil
Be sure to remember.
Raw perilla oil: refrigerated after opening
Don't worry, don't worry.
We make safe food with perilla oil by benzopyrene test once every two months.
Use transparent bottle containers that you can see with your eyes
Recently, I changed beer bottles from brown ones to transparent ones that look cool.You can also put the sesame oil in a transparent bottle and check it with your eyes before choosing.That's why I made it carefully.
The raw perilla oil in Yeoncheon is...
In the patent manufacture of the drying process, it is dried and milked only once, so there is no precipitate until it is finished without filtration.
The oil of the sea bream in North Jeolla Province
Grain is roasted at low temperature, then milked and filtered, so it has no burnt taste and is savory. Please use it for all dishes.
Where are the raw perilla seeds?
I bought it directly from a farmer who works on sesame and sesame seeds in North Gyeongsang Province.
Sometimes I buy perilla from nearby areas.
The only important thing is to use 100% domestic (Korean) perilla (black perilla)
100% Korean perilla seeds
A recipe for enjoying raw perilla oil more deliciously!
Try cooking with raw perilla oil instead of cooking oil such as tofu-yaki, kimchi pancakes, stir-fried sardines, vegetable salad, burdock, and boiled lotus root.
In particular, green boiled vegetables and wild vegetables become healthier with raw perilla oil.
And I take a spoonful every day.
Fresh and savory raw perilla oil from the sea urchin in Yeoju.
It conveys the original taste of perilla.
It is a domestic agricultural product that grew up in the nature of the Republic of Korea, and I put it carefully while thinking about my mother's sincerity.
production process raw perilla oil
1. Dehydration after washing perilla
2. Drying with patent technology in patent technology
3. Milking only once after drying (never stir-fry)
4. Fill after cleaning bottle air