Rayu (hot chili oil)
 

What Japanese dishes (meals,recipes, etc.) is rayu (hot chili oil) added to? They have several tiny jars of Japanese rayu at the asian market, so they must be using it for something.

First, a bubble burst. The stuff is Chinese, not Japanese. :)

In Japan, we mostly use it as part of gyoza dip. Some people like to put some on their ramen and any othet Chinese dishes to make them hotter.

We would rarely use it in Japanese cuisine.

Nagoyankee, I thought rayu was a Japanese word?

Also, when I read the wikipedia article about rayu, it said "used in Japanese cuisine as a cooking ingredient or as a condiment."

I went to a Japanese restaurant and they actually had a botte of rayu at the table and I asked the waiter if he could make my miso soup spicy and he said just add the rayu.

I believe it is like you said though, Nagoyankee. I think it is just a chinese ingredient/condiment that has made its way in Japanese cuisine.

Hot chili does not generally appear in Japanese cooking, and as Nagoyankee said, rayu is usually seen in Chinese food in Japan (ramen, gyoza, etc.)

ラー油 - Wikipedia

if you're talking about that sesame/chili oil stuff.....
the only application that i've really found use for it is w/ japanese mayo w/ sriracha and schimi togarashi >.>''
most american customers love the stuff

although i've never thought of using it for gyoza dip o.o'
i normally just use shoyu, vinegar and sesame oil >.>'