Momoya Crispy Chilli Oil with Fried Garlic (Taberu Rayu) 110g
Japanese crispy chilli oil with fried garlic, made to eat by the spoonful.
Taberu rayu (食べるラー油, "eating chilli oil") is a Japanese condiment you spoon on, not just drizzle. Crisp fried garlic and red pepper sit in seasoned oil, so every spoonful brings crunch, savoury depth and a gentle warmth. Momoya, the Tokyo food company founded in 1920, makes this one, and its Japanese name promises chilli oil that looks hot but is only a little hot. 110g glass jar.
More from Momoya: the same chilli oil in an 800g catering pouch, Nori Seaweed Jam (180g) and Seasoned Shichimi (55g).
Why Chefs Choose This
- Texture first: crunchy fried garlic makes it a condiment, not just an oil.
- Mild, controlled heat: red-pepper warmth that finishes a dish without taking it over.
- Instant savoury layer: one spoonful adds depth, crunch and colour to a plate.
- Works across a menu: gentle enough for rice, eggs and noodles, not only dishes built for heat.
How to Use
- Rice topper: over plain steamed rice or mixed into onigiri, the classic Japanese use.
- Ramen finish: a spoonful on a noodle bowl for crunch and gentle warmth.
- Dumpling dip: mix with soy sauce and rice vinegar for a textured gyoza dip.
- Beyond Japan: on eggs, avocado toast, grilled fish or pizza, anywhere you would use chilli flakes.
Rayu (ラー油) is the clear chilli oil served with ramen and gyoza, with the solids strained out. Taberu rayu, "eating chilli oil", keeps the crisp fried garlic in the jar, so you eat it by the spoonful for crunch as well as heat. Momoya's full name for this jar is 辛そうで辛くない少し辛いラー油, which reads as "chilli oil that looks spicy but isn't, yet is a little spicy". It tells you what to expect: warmth and flavour rather than burn. Momoya was founded in 1920 and is based in Nihonbashi, Tokyo.
Learn more: La-Yu Chilli Oil aka 'Chilli Crack'
What does crispy chilli oil taste like?
The first thing you notice is the crunch. Fried garlic chips give it a texture regular chilli oil does not have. The heat is gentle and builds slowly, more a warm glow than a kick. Underneath there is a savoury, roasted depth from the garlic. Compared with fiery Sichuan-style chilli oils, Momoya's version is deliberately mild, built to lift a dish rather than dominate it, which is what makes it so useful across a professional kitchen.
Product Details
| Type | Taberu rayu (食べるラー油), crispy chilli oil condiment |
| Brand | Momoya (桃屋), Tokyo, founded 1920 |
| Key Feature | Crisp fried garlic in a mild chilli oil, eaten by the spoonful |
| Origin | Japan |
| Net Weight and Format | 110g glass jar |
| 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 add heat to ramen and gyoza. Taberu rayu, "eating chilli oil", leaves the crispy fried garlic in the oil, so you eat it by the spoonful for crunch as well as flavour. This jar is taberu rayu. Use it as a topping in its own right rather than a few drops of heat.
Is Momoya crispy chilli oil spicy?
It is mild. The heat is a slow, warm glow rather than a sharp kick, which is why it works as a finishing condiment across a whole menu rather than only on dishes built for heat. The Japanese name says it plainly: chilli oil that looks spicy but isn't, yet is a little spicy. If you want more fire, add fresh chilli or a hotter oil alongside it.
How should I store it after opening?
Keep it in a cool, dry place before opening and refrigerate once opened. The oil may thicken or partly solidify when chilled, which is normal; let it come back to room temperature and give it a stir. Always use a clean, dry spoon to keep the crispy garlic fresh and crunchy, and keep the solids covered by oil.
SKU : H1097