Sliced seared tuna on top of a mango salad with sliced red onions, coriander, and red peppers in a green bow. Next to it is a smaller black bowl of mango salad with wooden chopsticks in it. Both sit on a white marble counter.
A bowl of ramen with sliced soft-boiled egg topped with black sesame seeds, sautéed mushrooms, sliced raw carrot, steamed asparagus spears. All are in a broth in a green bowl with chopsticks resting on the bowl.

What’s Rayu?

[Rrai-yoo]

Rayu is the Japanese name for chilli oil that’s infused with aromatics to create a rich, spicy, nutty flavour.

Drizzle, dip, marinate or stir for a deep umami taste that transforms dishes.

Uce rayu is a bold and nutty twist on traditional rayus. It’s deeply flavourful and packed with roasted peanuts, crispy garlic, sesame seeds, and just the right amount of chilli heat.

Infused with umami-rich soy and a hint of sweetness, it brings layers of crunchy texture and savoury spice to noodles, avocado, eggs, and dumplings. Or straight from the jar to dip your crisps.

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