Although it is often thought to be related to sesame due to its name, egoma is actually a variety of perilla and a completely different plant. Its unique aroma is popular in Korean cuisine and is used in dishes such as kimchi and as a wrapping leaf for grilled meat.

      In fact, egoma has been cultivated in Japan since ancient times, and many local dishes using egoma are still passed down, especially in Fukushima Prefecture.

      Egoma is also called “juunen”, which comes from the legend that eating egoma will make you live 10 years longer.

  Egoma leaves are rich in beta-carotene and vitamin C, which have high antioxidant activity. Antioxidants are known to prevent cells from aging, making them effective in preventing lifestyle diseases such as arteriosclerosis and cancer. Beta-carotene is converted to vitamin A in the body, and also works to promote eye health and strengthen mucous membranes. Vitamin C prevents skin blemishes and wrinkles and also has a healing effect on wounds and inflammation. Additionally, the leaves can strengthen mucous membranes to promote overall health and may be effective in preventing colds.

   Egoma oil, which is extracted from the seeds, is rich in alpha-linolenic acid, an unsaturated fatty acid that has received a lot of attention for its ability to prevent lifestyle diseases. Alpha-linolenic acid has many benefits, including reducing blood triglyceride levels, preventing blood clots, preventing high blood pressure, and promoting metabolism. Since the body cannot produce alpha-linolenic acid on its own, it is necessary to obtain it from the diet. Moreover, it is an essential fatty acid that is indispensable for normal body tissue function. As it is a nutrient that modern people tend to lack, it is recommended to actively incorporate it into your diet as much as possible.

   Egoma has its origins in Southeast Asia, but it can also be found growing in the mountainous regions of India and China, particularly in Yunnan province. Throughout history, egoma has spread from these regions to Japan and Korea

   In Japan, egoma is recognized as one of the oldest oils, with evidence of cultivation dating back 5,500 to 10,000 years found at various ancient sites. During the early Heian period (794 to 1185), egoma was used to fuel lamps, and in the mid-Edo period (1603 to 1868), it was utilized as an industrial oil for painting umbrellas, lanterns, and crafts.

Although egoma has only recently gained popularity as a food in Japan, the health trend in the country has prompted a renewed interest in the plant. Egoma is widely used in neighboring South Korea, where the traditional food culture includes eating egoma leaves and making kimchi with egoma. In Japan, egoma seeds are ground and used in a sauce for a traditional snack called gohei mochi, which is a grilled rice cake served with a sweet walnut miso paste.

Egoma leaves are known for their many health benefits. They are a rich source of alpha-linolenic acid (ALA), which is an omega-3 fatty acid that can help reduce inflammation in the body. Egoma leaves also contain high levels of antioxidants, including flavonoids and phenolic acids, which can help protect the body against oxidative stress and reduce the risk of chronic diseases such as cancer, diabetes, and cardiovascular disease.

    Egoma leaves have been found to have antimicrobial and antifungal properties, which can help fight off infections and boost the immune system. They also contain a variety of vitamins and minerals, including calcium and Iron.

   Echium oil is not suitable for cooking because it is heat-sensitive and easily oxidizes. It is recommended for dishes where the oil is used raw, such as salads, marinades, and carpaccio. It is easy to increase your intake by simply drizzling it on top. When storing, keep it in a cool, dark place or in the refrigerator.

Although not a well-known vegetable or oil, it is a food that is currently being actively encouraged to consume due to its high health benefits. Let’s aim for “ten years longer” by eating “echium” or “echium oil”.

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