Momoya, Cracked Chilli, 800g
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. Also available in a 110g jar.
Why Chefs Choose This
- Service size: an 800g pouch built for a busy section, no constant reordering
- Texture-forward: crunchy fried garlic and onion make this a condiment, not just an oil
- Mild, controlled heat: red-pepper warmth without overpowering, safe to finish any dish
- The original: Momoya's taberu rayu started Japan's crispy chilli oil craze in 2009
How to Use
- Ramen and noodles: a spoonful on each bowl for crunch and gentle heat across a service
- Rice bowls: over steamed rice or donburi, the classic Japanese use
- Stir-throughs: into marinades, dressings and dipping sauces for instant depth
- Cross-cuisine: on eggs, grilled fish, roast vegetables or toast, 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", keeps the crispy fried garlic and onion in the pack, 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 when it launched in 2009 it became a genuine national phenomenon, selling out for months. This 800g pouch is that same condiment in the format a professional kitchen actually needs.
What does Momoya Cracked Chilli taste like?
The first thing you notice is the crunch. Fried garlic chips and onion 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, which is exactly why it works as a finishing condiment across a whole menu, and why it earned the "Chilli Crack" nickname.
Product Details
| Type | 食べるラー油 — Taberu rayu (crispy chilli oil condiment) |
| Brand | Momoya (founded Tokyo, 1920) |
| Format | 800g catering pouch |
| Also Available | 110g jar |
| Origin | Tokyo, Japan |
| Best Used As | Finishing condiment and topping, high-volume kitchens |
What is taberu rayu (crispy chilli oil)?
Taberu rayu means "eating chilli oil". Unlike standard la-yu, which is strained to a clear oil, taberu rayu keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as heat. This is the original, in a catering pouch.
Is Momoya Cracked Chilli spicy?
It is mild. The heat is a slow, warm glow rather than a sharp kick, which is why it works as an everyday finishing condiment across a whole menu rather than only on dishes built for heat.
How should I store the 800g pouch 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 return to room temperature and stir before service. Always use a clean, dry spoon to keep the crispy solids fresh.
Original: $79.09
-65%$79.09
$27.68Momoya, Cracked Chilli, 800g
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. Also available in a 110g jar.
Why Chefs Choose This
- Service size: an 800g pouch built for a busy section, no constant reordering
- Texture-forward: crunchy fried garlic and onion make this a condiment, not just an oil
- Mild, controlled heat: red-pepper warmth without overpowering, safe to finish any dish
- The original: Momoya's taberu rayu started Japan's crispy chilli oil craze in 2009
How to Use
- Ramen and noodles: a spoonful on each bowl for crunch and gentle heat across a service
- Rice bowls: over steamed rice or donburi, the classic Japanese use
- Stir-throughs: into marinades, dressings and dipping sauces for instant depth
- Cross-cuisine: on eggs, grilled fish, roast vegetables or toast, 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", keeps the crispy fried garlic and onion in the pack, 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 when it launched in 2009 it became a genuine national phenomenon, selling out for months. This 800g pouch is that same condiment in the format a professional kitchen actually needs.
What does Momoya Cracked Chilli taste like?
The first thing you notice is the crunch. Fried garlic chips and onion 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, which is exactly why it works as a finishing condiment across a whole menu, and why it earned the "Chilli Crack" nickname.
Product Details
| Type | 食べるラー油 — Taberu rayu (crispy chilli oil condiment) |
| Brand | Momoya (founded Tokyo, 1920) |
| Format | 800g catering pouch |
| Also Available | 110g jar |
| Origin | Tokyo, Japan |
| Best Used As | Finishing condiment and topping, high-volume kitchens |
What is taberu rayu (crispy chilli oil)?
Taberu rayu means "eating chilli oil". Unlike standard la-yu, which is strained to a clear oil, taberu rayu keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as heat. This is the original, in a catering pouch.
Is Momoya Cracked Chilli spicy?
It is mild. The heat is a slow, warm glow rather than a sharp kick, which is why it works as an everyday finishing condiment across a whole menu rather than only on dishes built for heat.
How should I store the 800g pouch 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 return to room temperature and stir before service. Always use a clean, dry spoon to keep the crispy solids fresh.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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. Also available in a 110g jar.
Why Chefs Choose This
- Service size: an 800g pouch built for a busy section, no constant reordering
- Texture-forward: crunchy fried garlic and onion make this a condiment, not just an oil
- Mild, controlled heat: red-pepper warmth without overpowering, safe to finish any dish
- The original: Momoya's taberu rayu started Japan's crispy chilli oil craze in 2009
How to Use
- Ramen and noodles: a spoonful on each bowl for crunch and gentle heat across a service
- Rice bowls: over steamed rice or donburi, the classic Japanese use
- Stir-throughs: into marinades, dressings and dipping sauces for instant depth
- Cross-cuisine: on eggs, grilled fish, roast vegetables or toast, 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", keeps the crispy fried garlic and onion in the pack, 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 when it launched in 2009 it became a genuine national phenomenon, selling out for months. This 800g pouch is that same condiment in the format a professional kitchen actually needs.
What does Momoya Cracked Chilli taste like?
The first thing you notice is the crunch. Fried garlic chips and onion 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, which is exactly why it works as a finishing condiment across a whole menu, and why it earned the "Chilli Crack" nickname.
Product Details
| Type | 食べるラー油 — Taberu rayu (crispy chilli oil condiment) |
| Brand | Momoya (founded Tokyo, 1920) |
| Format | 800g catering pouch |
| Also Available | 110g jar |
| Origin | Tokyo, Japan |
| Best Used As | Finishing condiment and topping, high-volume kitchens |
What is taberu rayu (crispy chilli oil)?
Taberu rayu means "eating chilli oil". Unlike standard la-yu, which is strained to a clear oil, taberu rayu keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as heat. This is the original, in a catering pouch.
Is Momoya Cracked Chilli spicy?
It is mild. The heat is a slow, warm glow rather than a sharp kick, which is why it works as an everyday finishing condiment across a whole menu rather than only on dishes built for heat.
How should I store the 800g pouch 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 return to room temperature and stir before service. Always use a clean, dry spoon to keep the crispy solids fresh.
