Japan
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. The default kind 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.
Beginning in 2009, a new type of product known as taberu rāyu (食べるラー油 or -辣油?, literally, "rāyu for eating") became a trend in 2010. This variety is known for reduced spiciness, and in addition to the usual oil, chunks of food are included such as fried garlic and fried onion. However, the variety that includes food in the chili oil, as noted above, has existed in China since ancient times.
Read more about this topic: Chili Oil
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