Chilli Sauce

Japanese chilli products are built around layered heat rather than raw fire. Shichimi togarashi (七味唐辛子) is a seven-spice blend — chilli, sansho pepper, sesame, nori, ginger, yuzu peel and hemp seed — where heat is one element among several. Ichimi togarashi is pure ground chilli, direct and clean. La yu is chilli-infused sesame oil — aromatic heat, suited to ramen, gyoza and dipping applications where oil carry matters.

The range also includes yuzu kosho (yuzu-chilli paste), pickled chilli, and Korean-influenced gochujang-style products used widely in Japanese fusion applications.

Heat levels are specified per product. In a professional kitchen these are seasoning tools, not condiments — matched to application rather than used interchangeably.

Read the La-Yu Chilli Oil Masterclass