Ishigakijima Rayu Chili Oil (石垣島ラー油)

The story behind it

This is where eating chili oil started, at a small diner on Ishigaki Island called Penguin Shokudo. Island chili, pipachi (island pepper), turmeric, black sugar, and other island-grown ingredients are combined one at a time by hand by the Pengin couple.

Because it leans on no chemical seasonings or preservatives and can only be made in small batches, it was once known as the chili oil nobody could get hold of. Less a chili oil than an all-purpose seasoning packed with aroma and savor.

Behind the heat you catch the island's sun and its sea. One spoonful turns an ordinary meal into the taste of somewhere you traveled.