The 800g Catering Pouch of Japan's Original 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. Crispy fried garlic, onion and red pepper sit in seasoned oil, giving crunch, umami and mild heat in every spoonful. 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. This is the 800g catering pouch of that same condiment: the format for kitchens that go through it fast, and the one our chefs nicknamed Chilli Crack.

What does Momoya Cracked Chilli taste like?

The first thing you notice is the crunch. Fried garlic chips and onion pieces give it a texture regular chilli oil does not have. The heat is gentle and builds slowly, a warm glow rather than a kick. Underneath sits a savoury, almost roasted depth from the garlic and sesame. Unlike fiery Sichuan-style chilli oils, this is deliberately mild, built to lift a plate rather than dominate it. That balance is why it works as a finishing condiment across a whole menu.

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