Somehow it seems like they only import rancid perilla oil. Looking around again, every bottle on the shelf in more than one store was dark, and the glass was not tinted. One had tinted glass though, so I tried to smell it through the cap, and it seemed a little fishy too. I give up on that stuff. I’ve read that some other oils have those fats, but to a lesser extent. That’s fine, as long as they aren’t fishy as a result (which means that whatever benefit the so-called good fat had is now the opposite), regardless of whether they taste especially good. It just seems a little strange in this case, as if that was the acquired taste for this culture (except that sesame oil is obviously more popular, and it’s no wonder).
