Rayu is a great accent for cooking. A different type of raayu from the liquid type, Top Value "Neri Rayu (Neroli Rayu), Coat, Mix and Use" from Aeon is introduced here.
Neroli Rayu (soft paste)
Rayu (seasoning paste) is a combination of soy sauce, soy sauce, chili pepper, garlic, ginger, fried garlic, fried onion, mustard, and other ingredients. It contains 43g (1.52oz) and is priced at 128 yen (excluding tax).The cap opens and closes quickly. The cap prevents the contents from dripping when serving or putting away, eliminating the stress of the container becoming sticky while in use. It is also easy to squeeze to the mouth, so it can be used up to the last minute.
First of all, I topped chilled tofu with it. Even on the smooth surface of silken tofu, it does not drip down like liquid raayu, so you can enjoy it while putting just the right amount on the tofu. The spiciness in the salty flavor is addictive. It may be a little spicy for children.
It is also recommended to add it to potato salad. Since it is a paste, it does not become watery when mixed. The sweetness of the potato and the spiciness go well together.
Mix Neri Rayu with soy sauce and other ingredients to make a Chinese-style dressing. The neri raayu thickens the liquid, making it easier to mix with vegetables. It is also good to add a little to your existing dressing to change the flavor.
Neri Rayu is ideal for adding spiciness and flavor to a variety of dishes, such as shabu-shabu, egg omelet, gyoza, and natto (fermented soybeans). By taking advantage of its strength as a paste, you can improve the finish of your usual dishes by one rank.