In short: rice bran oil is extracted from the outer layer of the rice grain. Its neutral flavour and high smoke point make it a quintessential Japanese cooking oil for frying, tempura and stir-fries. For seasoning, choose versions flavoured with yuzu, sansho or wasabi.
Widely used in Japan, it remains little known in France, where it is mostly found in the cosmetics aisle. In cooking, though, it works wonders. Here’s how to use it and choose between our unflavoured rice bran oil and our other Japanese oils.
What is rice bran oil?
Bran is the thin outer layer of a wholegrain rice kernel, removed to make white rice. It is used to extract a clear oil with a subtle, slightly nutty flavour. In Japan it is called kome abura, ‘rice oil’, and it is one of the most common oils in home kitchens and among tempura chefs alike.
Compared with other cooking oils
| Oil | Flavour | Approximate smoke point | Ideal use |
|---|---|---|---|
| Rice bran | neutral | high, around 230–250 °C depending on refinement | frying, tempura, stir-fries |
| Toasted sesame | highly aromatic | lower | seasoning, finishing dishes |
| Virgin olive oil | fruity | medium | Mediterranean cooking, raw vegetables |
| Sunflower | neutral | high (refined versions) | everyday cooking |
For sesame oils, see our guide to the best sesame oil.
Japanese-style frying
For light tempura, heat the oil to 170 °C for vegetables and 180 °C for prawns. Fry only a few pieces at a time so the temperature does not drop, and drain them on a rack rather than on paper. Its neutral flavour lets the ingredients shine, and the fried food stays crisp for longer. Many Japanese cooks add a little sesame oil to flavour the frying oil.
Plain or flavoured?
- Unflavoured: for cooking and frying, in a large bottle.
- With sansho: our sansho rice bran oil adds the citrusy freshness and slight numbing sensation of Japanese pepper as a finishing touch to grilled meat.
- With yuzu: yuzu rice oil adds fragrance to carpaccio, salad or steamed fish.
- With wasabi: a few drops on tartare or steak. See all our rice oils.
Frequently asked questions
Is rice bran oil dangerous?
No, it is a commonly used cooking oil. As with any oil, do not heat it beyond its smoke point or reuse it too many times for frying.
Is it suitable for frying?
Yes — it is one of its main uses in Japan, especially for tempura.
What is the difference between rice oil and rice bran oil?
None: both names refer to the same oil, extracted from rice bran.
How should you store it?
Keep sealed, away from light and heat.
In summary
An unflavoured version for cooking and frying, and a flavoured version for finishing dishes.
