Food · Oils & fats
Perilla Seed Oil
えごま油 (Egoma abura)
Also known as: Egoma Oil, Perilla Frutescens Seed Oil
At a glance
| Category | Food |
|---|---|
| INCI name | Perilla Ocymoides Seed Oil (cosmetic uses) |
| Japanese labeling name | エゴマ油 (for cosmetic labeling where applicable) |
| Common Japanese notations | えごま油, エゴマ油 |
| Origin | Plant-derived (Perilla frutescens seeds) |
| Typical functions | Culinary fat (omega-3 source), Supplement ingredient, Cosmetic emollient (limited use due to oxidation) |
| Regulatory status in Japan | Food oil regulated under the Food Sanitation Act. Related cosmetic INCI entries are handled under the JSCI dictionary. |
Egoma (Perilla frutescens) seed oil has returned to prominence in Japanese food culture in recent decades as one of the highest plant sources of alpha-linolenic acid (ALA, an omega-3 fatty acid). It is used primarily as a finishing oil — added to dishes after cooking rather than used for frying, because its high polyunsaturated fatty acid content makes it prone to oxidation at high heat.
Classification
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Product applications
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Finishing oil for Japanese cuisine
- ALA-positioned supplements
- Some cosmetic formulations
What it is
Perilla seed oil is cold-pressed from the seeds of Perilla frutescens. The fatty acid profile is dominated by alpha-linolenic acid (ALA, typically 55–65 percent), with smaller proportions of linoleic acid, oleic acid, and saturated fatty acids.
Egoma (the Japanese name for Perilla frutescens) and shiso are the same botanical species, but the cultivars and harvest intent differ. Egoma is cultivated for seed oil; shiso is cultivated for leaves used in cuisine.
Typical uses in Japanese products
In culinary use, perilla seed oil is drizzled onto dishes just before serving — natto, salads, rice bowls, tofu. Its raw-ingredient omega-3 content is the main positioning.
In supplements, perilla seed oil appears in ALA-positioned soft gels and liquid supplements.
Cosmetic use is relatively limited due to the oil's oxidation profile — formulations that do use it typically emphasize antioxidant stabilization.
Regulatory classification in Japan
Perilla seed oil as a food is regulated under the Food Sanitation Act.
Cosmetic INCI entries for Perilla Ocymoides Seed Oil are available; cosmetic use is permitted under JSCI dictionary listings.
Regulatory classification in other markets
| EU | Food-grade perilla seed oil is permitted under general food law. Cosmetic grade is listed in CosIng. |
|---|---|
| USA | Food-grade perilla oil is available in specialty markets. Cosmetic INCI recognized. |
| China | Food oil uses are permitted. Cosmetic uses should be verified against IECIC. |
| Korea | Widely used in Korean food culture. Cosmetic uses are permitted. |
Example products
Example finished products will be added after verification. Culinary perilla oil is a supermarket staple in Japan; brand-level documentation is not needed for ingredient-level information.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
References
- MAFF food oil classification standards
- JSCI labeling name directory — related perilla seed oil entries
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.