Chili garlicsauce
カイロ
旨味と辛味
Craftedin Japan.Small batch.
180ml · 香味辣油
Balance before burn · 調和
Inspired by the precision of the Japanese pantry, KAIRO layers fragrant chili, slow-roasted garlic and toasted sesame. The heat arrives with purpose—then makes room for the food.
Bright aroma.
Measured heat.
Deep umami.
Few ingredients. Clear purpose.
Made in Wakayama · 和歌山県
Every batch is 40 bottles. No extract, no colouring, no shortcuts—just time, temperature and attention. The way a small kura would do it.
Garlic and sesame are roasted low in cast iron until sweet and just golden.
115°C · 6 hoursRice oil is warmed with three chilies—takanotsume, sansho and a smoked Kishū pepper.
90°C · 90 minutesThe blend rests in ceramic for three days so the heat rounds and the aroma settles.
Dark · 72 hoursHand-filled, hand-labelled, batch-numbered. Best within 6 months of opening.
Batch 01 · 40 bottlesFragrant toasted sesame and roasted garlic rise first—warm, clean and immediately inviting.
A confident medium-high chili heat that builds gradually and never overwhelms the food.
A deep savory finish from slow-roasted garlic, sesame and naturally seasoned rice oil.
Scroll to taste through
A final layer · 仕上げの一滴
Spoon it over at the end—never cooked into. The oil carries the aroma, the flakes carry the heat, and the whole plate lifts.
Scroll to browse · click a print to read · drag to tug
Five minutes, one spoon
From the table
“I keep a bottle at the restaurant and one at home. It does the thing good rāyu does—makes you taste the food more, not less.”
“Measured heat, deep garlic, and that toasted sesame at the end. My table asks for it by name now.”
“Most chili crisps shout. KAIRO speaks. I put it on rice, eggs, and—don’t tell anyone—vanilla ice cream.”
180 ml · Kōmi rāyu · 香味辣油
