PEI PEI

Chili Soy Sauce

Bright. Savory. Chili Heat.

Ready to Eat Straight out of the Jar

Add 2 spoonfuls to a bowl of cooked noodles.
Mix well. Eat.

Boil water or stock.
Add 1 spoon of hongdashi powder.
Add 2–3 spoonfuls of Pei Pei Chilli Soy sauce.
Stir well.

Add chopped garlic, green onions, or cilantro.
Use as a dip or drizzle over anything.

Eggs
Veggies
Rice bowls
Dumplings
Chicken or seafood

Shake. Spoon. Done.

Pei Pei has a mild to medium chili heat.
It’s brighter and sharper than Dan Dan.
Pei Pei is a balanced blend of chili oil, soy sauce, and vinegar.
It’s ready to use, no further seasoning or preparation required.
Dan Dan is creamy and made with sesame paste.
Pei Pei has no sesame paste. It’s soy, vinegar, and chili based.
It’s lighter, brighter, and pourable.
No. It’s shelf-stable.
Store in a cool, dry place and shake before using.

Pei Pei has a mild to medium chili heat.
It’s brighter and sharper than Dan Dan.
Dan Dan is creamy and made with sesame paste.
Pei Pei has no sesame paste. It’s soy, vinegar, and chili based.
It’s lighter, brighter, and pourable.

Pei Pei is a balanced blend of chili oil, soy sauce, and vinegar.
It’s ready to use, no further seasoning or preparation required.
No. It’s shelf-stable.
Store in a cool, dry place and shake before using.

Keep a jar in the cabinet →

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