I purchased an 'Asian Family' brand sesame oil as my first trial, but returned it as it tasted not so much toasted as charred. Reading CH and a recommendation at the Asian supermarket brings me to Kadoya sesame oil. Kadoya also has a pronounced smokiness, but not like my first trial. Do all sesame oils share this smokey quality? Is there such a thing as untoasted sesame oil that can also be used as a condiment/flavouring? And finally, any recipes featuring the best of sesame oil CHers care to share? Thanks all!