Taberu ra-yu is Japanese for chilli oil you can eat, and Peichin's version is all about texture. Cashew nuts and sesame seeds give it crunch, miso adds a deep umami richness, and gochugaru chilli flakes bring a gentle touch of heat.
Vegan and handmade in small batches in Cambridge.
Cashew Nuts, Sesame Seeds, Garlic, Red Onions, Gochugaru, Salt, Shallots, Soy Sauce (Soya, Gluten), Sugar, Miso (Soya, Gluten), Sunflower Oil.
Contains cashew nuts, sesame, soya and gluten. Made in a kitchen that handles all allergens. For allergens, see ingredients in bold. Please check the jar before use.
Spoon over steamed rice, roasted cauliflower or anything deep-fried. You might end up eating it straight from the jar.
How hot is it?
Subtle. The focus is on texture and savoury flavour rather than heat.
How should I store it?
Stir well before serving and keep the lid on between uses. Check the jar for storage advice once opened.
How is it different to the other Peichin's Table jars?
The Szechuan Chilli Crisp is hotter and more fiery, and Num Num Crunch is a mild almond and seed topper. Taberu Ra-Yu sits in between, with cashew crunch and miso depth.
Peichin's Table is a small-batch condiment maker in Cambridge. Peichin worked in fashion before opening her own deli, Pantry & Co, in London in 2015, and now makes chilli oils, crisps and kimchi, several of which have won Great Taste Awards.
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