The Japanese variety of Chinese chili oil is known as rāyu (ラー油 or 辣油), used in Japan as a cooking ingredient or as a condiment.
It is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil.
Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric.

A new type of product known as taberu rāyu (食べるラー油 or -辣油, literally, "rāyu for eating") was introduced in 2009.
It is less spicy-hot, and includes chunks of food such as fried garlic and fried onion in the oil.
The Japanese variety of Chinese chili oil is known as rāyu (ラー油 or 辣油), used in Japan as a cooking ingredient or as a condiment. It is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric.
A new type of product known as taberu rāyu (食べるラー油 or -辣油, literally, "rāyu for eating") was introduced in 2009. It is less spicy-hot, and includes chunks of food such as fried garlic and fried onion in the oil.
Chili oil