Pengin Shokudo’s Ishigaki Island Chili Oil

Made from carefully selected local ingredients—like island chili peppers, turmeric, pipāchi (Okinawan pepper), sea salt, and brown sugar—all nurtured by the strong sun of Ishigaki Island, Pengin Shokudo’s Ishigaki Island Chili Oil is a signature condiment born of passion and craftsmanship. Created by the owner couple of Pengin Shokudo, this chili oil is free from additives, allowing the natural richness of the ingredients to shine through. The result is a bold yet balanced flavor with a satisfying heat.

One of its unique features is how it’s meant to be enjoyed—by mixing the flavorful, chunky ingredients settled at the bottom of the jar. With each bite, the rich aroma of garlic bursts forth, followed by the sharp kick of island chili peppers and a delightfully crunchy texture that’s totally addictive.
It’s incredibly versatile—perfect over plain rice, added to tamago-kake gohan (raw egg over rice), or as a spicy, aromatic accent for sashimi, stir-fries, or soups. Just a few drops can completely elevate a dish.

Launched in 2000, it was one of the first to spark the “eating chili oil” trend in Japan, quickly gaining nationwide attention through word-of-mouth and media. Its popularity grew to the point where the couple’s story, and the birth of their now-iconic chili oil, was turned into both a book and a film. Today, it’s one of Ishigaki Island’s most beloved local specialties, with many fans coming back for more.