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Description
Momoya Crispy Chilli Oil with Fried Garlic (Taberu Rayu) 110gThe Original Japanese Crispy Chilli Oil Taberu rayu (, "eating chilli oil") is a Japanese condiment made to be eaten by the spoonful, not just drizzled. Unlike standard chilli oil it is packed with crispy fried garlic, onion and red pepper suspended in seasoned oil, delivering crunch, umami and mild heat in every bite. Momoya, founded in Tokyo in 1920, made the version that started it all, sparking a nationwide craze in Japan when it launched in 2009
The Original Japanese Crispy Chilli Oil
Taberu rayu (食べるラー油, "eating chilli oil") is a Japanese condiment made to be eaten by the spoonful, not just drizzled. Unlike standard chilli oil it is packed with crispy fried garlic, onion and red pepper suspended in seasoned oil, delivering crunch, umami and mild heat in every bite. Momoya, founded in Tokyo in 1920, made the version that started it all, sparking a nationwide craze in Japan when it launched in 2009 and selling out across the country for months. Mild, savoury and endlessly useful, and for high-volume kitchens it is also available in an 800g catering tub.
Why Chefs Choose This
- Texture-forward: crunchy fried garlic and onion make this a condiment, not just an oil
- Mild, controlled heat: red-pepper warmth without overpowering, right for finishing any dish
- Instant umami layer: one spoonful adds depth, crunch and colour to a plate
- The original: Momoya's taberu rayu started the entire crispy chilli oil movement in Japan in 2009
How to Use
- Ramen finish: a spoonful on top of any noodle bowl for crunch and gentle heat
- Rice topper: over plain steamed rice or mixed into onigiri, the classic Japanese use
- Dumpling dip: mix with soy and rice vinegar for a textured gyoza sauce
- Cross-cuisine: on eggs, avocado toast, grilled fish and pizza, anywhere you would use chilli flakes
食べるラー油 — Taberu rayu, the chilli oil you eat by the spoon
Standard rayu (ラー油) is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, "eating chilli oil", leaves the crispy fried garlic and onion in the jar, so you eat it by the spoonful for crunch as well as flavour. Momoya, the Tokyo company founded in 1920, created the version that defined the category, and its full Japanese name, 辛そうで辛くないちょっと辛いラー油 ("chilli oil that looks spicy but isn't, yet is a little bit spicy"), tells you exactly what to expect: warmth and flavour rather than burn. When it launched in 2009 it became a genuine national phenomenon.
What does crispy chilli oil taste like?
The first thing you notice is the crunch. Fried garlic chips and onion give it a texture regular chilli oil simply does not have. The heat is gentle and builds slowly, more a warm glow than a kick. Underneath there is a savoury, almost roasted depth from the garlic and sesame. Unlike fiery Sichuan-style chilli oils, Momoya's version is deliberately mild, built to enhance a dish rather than dominate it, which is exactly what makes it so versatile in a professional kitchen.
Product Details
| Type | 食べるラー油 — Taberu rayu (crispy chilli oil condiment) |
| Brand | Momoya (founded Tokyo, 1920) |
| Key Feature | The original taberu rayu that launched the crispy chilli oil craze in 2009 |
| Net Weight | 110g |
| Also Available | 800g catering tub |
| Origin | Tokyo, Japan |
| Best Used As | Finishing condiment and topping |
What is the difference between rayu and crispy chilli oil (taberu rayu)?
Standard rayu is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, "eating chilli oil", leaves the crispy fried garlic and onion in the jar, so you eat it by the spoonful for crunch as well as flavour. This is the latter, and the original that started the category.
Is Momoya crispy chilli oil spicy?
It is mild. The heat is a slow, warm glow rather than a sharp kick, which is exactly why it works as a finishing condiment across a whole menu rather than only on dishes built for heat. The name itself describes it: chilli oil that looks spicy but isn't, yet is a little bit spicy.
How should I store it after opening?
Keep it in a cool, dry place and refrigerate after opening. The oil may thicken or partially solidify when chilled, which is normal; let it come back to room temperature and give it a stir before use. Always use a clean, dry spoon to keep the crispy solids fresh and crunchy.
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