Wijen's Mixed Oil Coffee Becomes A Trend In Japan, Dare To Try?

Illustration of drinking coffee with wijen oil. (Soranews)

JAKARTA - Usually people who don't like black coffee will add a little milk or sugar to their cups. However, Japanese company Kadoya Seiyu made a scene with very unusual recommendations. Coffee mixed with intelligence oil is currently trending in Japan.

A bowl of oil, Wijen Kadoya Seiyu, is being poured into a glass of coffee ice.

"This is how to enjoy your morning coffee. Add a little original intelligence oil to make milk coffee richer and more fragrant," wrote Kadoya Seiyu via uploads on her social media, quoted from the Soranews24 page.

Interestingly, this Wijen Kadoya Seiyu oil is not a special variant for drinks. It's just ordinary intelligence oil, just like the one used to menumis or make tempura. In Japan itself, mixing intelligence oil into drinks is not a habit. This can be seen clearly from the reactions of shocked netizens.

"Hah???," wrote the netizen.

"Please. Don't make me imagine it," commented another netizen.

"This is April Fool, isn't it?" said another netizen.

"Seriously this is not a joke?" said another netizen.

'I can't believe it's good... but curious, so please help someone try first!' said another netizen.

That last comment caught the attention of Japanese writer Tasuku Egawa, who finally ventured to try this unusual mix.

Kadoya Seiyu did not mention certain dairy coffee brands, so Tasuku chose Yukijirushi (Snow Brand), one of the most popular milk coffees in Japan. He poured the coffee as usual and added a little Wijen Kadoya Seiyu oil, something that was clearly unusual.

At first, Kadoya claimed that the oil wijen made coffee more fragrant. The strong aroma immediately burst from the cup. However, it is not a prominent coffee aroma, but the aroma of intelligence oil which is very dominant.

This is more suitable for the kitchen than for morning drinks. Now Tasuku has a drink that smells like cooking oil, not coffee.

When tasting it, again, the claim 'richer' is also true. However, 'rich' here comes from the layer of oil that is felt in the mouth. Tasuku can feel the oil of the wijen coating the tongue to make her lips shiny.

Although it tastes strange and a bit annoying, Tasuku feels there is little potential. Oil makes the texture of coffee thicker and the taste of coffee lasts longer on the tongue. He also thought, there may be a way to maintain that effect without too oily taste and aroma.

For the next experiment, Tasuku tried black coffee without milk and sugar, then added wijen oil. The result, very bad. The taste of coffee and oil really doesn't blend. The texture is like water with floating oil grains. It doesn't feel good at all.

He then tried Bully's Coffee Cafè Latte which was less milk and without sugar. But again failed, the taste of coffee and oil remained separate. This results in an oily and unpleasant sensation.

The third try was using Mt. Rainier Coffè Latte which is more milky. This time there was little success. The mixture feels more integrated and the texture is softer. Although it can't be said to be delicious, at least coffee, milk and intelligence oil feel more balanced. Tasuku concluded that this combination might be repaired with more milk and stronger coffee beans.