Nosetare Rayu Goma のせタレラー油ごま

Our addiction to taberu rayu has us picking up anything resembling the condiment. Our latest find is a thick sesame rayu paste, Nosetare Rayu Goma, by S&B.

This reminds me a lot of the banbanji sauce that Shinji often makes for our cold ramen noodles topped with vegetables. Nutty, slightly spicy, and perfect for topping over steamed chicken and vegetables. It will also be perfect over ramen, as a crudite dip, or on a hiyashi shabu shabu pork salad.

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taberu rayu
nosetare rayu oroshi

Gotta Get – Nosetare Rayu Oroshi のせタレラー油おろし

We are addicted to taberu rayu, the mild chili oil filled with fried garlic chips. At the store this area of condiments has blossomed into other products, including this very interesting rayu oroshi.

Oroshi is simply grated items, usually vegetables. Popular grated vegetables include wasabi for sushi, ginger for topping tofu, and daikon for serving with grilled fish.

The ingredients for this thick paste include daikon, soy sauce, sugar, rayu, mirin, yuzu, lemon juice, and katsuobushi extract. As you can imagine, it has a nice acidity from the yuzu and lemon, a rich umami from the katsuobushi, sweetness from the sugar and mirin, slight chili from the rayu, and a nice thick texture from the grated daikon. SB, which makes this product, has a line-up of rayu condiments.

Rayu oroshi seems to go with almost anything. It was the perfect garnish for tuna tataki. We also have enjoyed it with grilled meats (pork, chicken, or beef), ramen, and of course, over rice.

Look for it at major supermarkets in Japan.