Taberu Rayu: Japanese Chili Oil with Crunchy Fried Garlic
When it comes to Japanese condiments for rice, Furikake is one of the classics,
while what I introduce here “Taberu Rayu (食べるラー油: chili oil meant for eating)” is a new type of rice condiment that has become a popular topic in recent years.
Taberu Rayu (食べるラー油)
Now, Taberu Rayu has gained wide popularity in Japan and is known as Japanese chili oil with crunchy fried garlic in other countries.
It is a versatile multi-purpose condiment (seasoning), and its use is actually not limited to white rice.
Momoya Taberu Rayu
One of the pioneers of Taberu Rayu is a product named “Karasoude Karakunai Sukoshi Karai Rayu (辛そうで辛くない少し辛いラー油)” introduced by Momoya in 2009.
In fact, in the next year, the maker’s Taberu Rayu became a big hit in Japan.
Seeing the new rice condiment becoming a fad, other food manufacturers also entered the market.
So today, many varieties and variants of Taberu Rayu are available in Japan.
Among others, I love Momoya Karasoude Karakunai Sukoshi Karai Rayu most and often enjoy it at home. It’s now become the most loved Taberu Rayu in Japan.
This product is less spicy and much more savory than regular La-Yu chili oil because of the foods contained in the liquid, such as fried garlic and onion bits.
Thus, even people who dislike spicy stuff can like this condiment.
Specifically, according to the list on the side of the jar, the main ingredients in this Taberu Rayu are rapeseed oil, sesame oil, fried garlic, red chili pepper, fried onion, sugar, salt, spicy miso, paprika, ground sesame seeds, onion powder, and powdered soy sauce.
As I mentioned above, Taberu Rayu is a versatile multi-purpose condiment (seasoning) that can be used for a variety of food in various ways.
And the combination with steamed plain rice is basic.
This condiment pairs well not only with Japanese dishes (like ramen, tofu, and natto) but also with a wide range of Chinese and Western foods.