Rayu/Japanese chili oil | Glossary | Kikkoman Corporation (2024)

FAQs

How long does rayu last? ›

Rayu is a condiment commonly found in ramen shops and gyoza restaurants. It's possible to buy a premade supermarket version, but nothing compares to homemade. It keeps for a couple of months in a glass jar at room temperature.

La-yu (ラー油, 辣油), sometimes spelled as rayu or ra yu, is a Japanese chili-flavored oil made by adding chili peppers to sesame oil and heating the oil to give it spiciness. La-yu is mostly used in Japanese-style Chinese foods (Chuka ryori).

This addictive Japanese version of Chinese chili oil is mild in spice but big on flavor. It includes bits of crunchy fried garlic, onion, and sesame seeds. This is a chili crisp that you can put on anything.

Rayu is a Japanese variety of chilli oil, commonly used as a traditional condiment. The peanut rayu is a production by Dublin based White Mausu food company that is specialised in the making of Japanese inspired rayu products.

Chili oil has a longer shelf life than you might expect. When unopened, it can last for about two years if stored in a cool, dark place. The printed date on the package should be a good guide for its shelf life even if unopened, so don't exceed this if possible.

The beauty of Peanut Rayu is in its versatility. We like to add it on anything from a simple fried egg to a sandwich on top of a curry. It adds a flavour kick to any dish and is just so tasty, bringing any not-so-exciting meal to new levels. You really need to try it!

sad, sorrowful synonym ▲ Synonym: pilu.

Just drizzle SAORI Japanese Rayu Chilli on ramen noodles, stir-fries, fried rice, add a dash to dumpling dipping sauce and everything will become delish! I actually use Rayu in my cooking about 6 days a week. or...even drizzle on your pizza!

Additionally, rayu, with its spicy kick from chili peppers fried in sesame oil, is another vegan-friendly option. These vegetable-based oils can add a much-needed burst of flavor to vegetarian and vegan dishes, which sometimes risk being a bit too mild.

Chili oil has various names in China and comes in many different types depending on the region. It is called yóu pō là zǐ (油泼辣子, chili pepper splashed with oil) in Shaanxi province and là yóu (辣油, spicy oil) or hóng yóu (紅油, red oil) in Sichuan.

What ethnicity is chili oil? ›

Made from vegetable oil infused with various peppers and hot oils, chili oil works brilliantly as a source of spice in cooked dishes as well as a dipping condiment amongst your table spread. The origins of Chinese chili oil date back to the Ming Dynasty, when chili was first brought over from Latin America.

With fruity notes above a rich, miso-like base, this cheeky condiment can add a SPICY! kick to just about any dish. Splash it liberally on your eggs, rice, salads, and stews. Soup up your soups or top off your tofu.

How long does chili sauce keep for? Our recipe for homemade Chinese chili Sauce will keep in an airtight container in the fridge for up to a year.

A: No. It does not need to be refrigerated. Nowhere on the label does it say it needs refrigeration. I always have a jar on my kitchen counter.