Japanese cuisine is renowned for its elegance and simplicity, characterised by cooking methods that preserve the purity of ingredients. Among the most famous techniques are boiling, grilling, steaming and, of course, tempura frying. The latter, with its unique lightness and crunchiness, has won fans around the world.

According to a study published in Comprehensive Reviews in Food Science and Food Safety in 2017, Extra Virgin Olive Oil preserves its beneficial properties even at high temperatures, an advantage not enjoyed by other commonly used vegetable oils, such as soya or peanut oils.

But what is the link between EVO oil and traditional Japanese cuisine?

The answer lies in the incredible versatility and high smoke point of EVO Oil, making it the ideal choice even for preparations such as tempura, where quality ingredients and ease of preparation are paramount. With a smoke point of up to 210°C, EVO Oil is perfect for frying at the lower temperatures required for tempura, which range between 160°C and 180°C.

As well as guaranteeing light frying, EVO oil preserves the authentic flavour of the ingredients, enhancing the vegetables and fish typical of the Japanese recipe without weighing down the dish. The result? A perfect marriage of Japanese tradition and Mediterranean flavour.

Ecceasia: the EVO oil challenge in Japan

There is no better opportunity to explore such a special fusion of flavours than the three-year Ecceasia Programme, which returns to Japan with a new challenge! Thanks to the co-financing of the European Union and the collaboration with Unaprol – Consorzio Olivicolo Italiano and CAP – Confederação dos Agricultores de Portugal, from September until the first half of December, as many as 24 restaurants, strategically selected in the main cities, will participate in a unique promotional initiative.

Consumers will be able to participate in more than 500 days dedicated to the discovery of Mediterranean culture, with the opportunity to learn about the curiosities and production techniques that make European Extra Virgin Olive Oil a world-renowned quality resource, as well as new gourmet recipes that enhance Japanese cuisine thanks to EVO Oil.

In addition, they will have the opportunity to taste blends of excellence, carefully selected for the occasion, thus immersing themselves in a gastronomic experience that unites two millennial culinary traditions.
In particular, a 100% Italian oil, which stands out for its refined delicacy and an intense golden yellow colour with green reflections; on the nose, it is ample and enveloping, with rich vegetable scents enriched by aromatic notes of mint and rosemary. On the palate, it stands out for its elegance and complexity, with tones of field lettuce and a distinct hint of black pepper and almond, perfectly balanced between bitter and spicy.
Next to it, an Extra Virgin Olive Oil Medium Fruity, made from Peranzana olives, is characterised by its fineness and low acidity, making it ideal for fish dishes. Completing the selection is the monocultivar Coratina, obtained from pitted olives. The separation of the pulp from the stone before pressing gives this oil a fruity flavour and a lively aftertaste, enhancing the purity of the fruit.

Below is the list of establishments that will participate in the promotion and the relevant dates:

The initiative is also an extraordinary opportunity for the Japanese restaurateurs involved, who will not only be able, but will be challenged to experiment with Extra Virgin Olive Oil in their best recipes. A ‘crisp’ mix of innovation and tradition, which will allow them to offer their customers unique dishes, combining the best of Japanese and Mediterranean cuisine.