Best Before Date: 2026.02.03

Based on home-extracted “numbing and spicy flavored oil” made from Sichuan pepper, Japanese pepper, chili pepper, sesame oil, and rapeseed oil, fried garlic, fried onions, and black sesame are added to create a fragrant “edible seasoning” with a spicy flavor.
Furthermore, by adding the original flavor oil made from burnt garlic, it gives a unique deep richness and moderate bitterness. Similar to the “slightly spicy chili oil that doesn’t look spicy,” Momoya’s unique technology is used to preserve the crispy texture and appetizing flavor of fried garlic even when immersed in chili oil.　　
The numbing spiciness of carefully selected sansho peppers and chili peppers makes it delicious to put on rice as is, and you can easily make authentic Sichuan dishes such as mapo tofu, drooling chicken, and soupless tantan noodles.

*Picture(s) are for reference only