Be forewarned, KariKari is addicting. Read on at your own risk. 

Unless you’ve been hiding under a rock, you’ve probably heard of chili crisps by now. Over the last couple of years, they have skyrocketed in popularity. They first reached local shelves in the late 90s with Lao Gan Ma Spicy Chili Crisp, which launched in China in 1997 and is now as ubiquitous there as ketchup is here. Chili crips slowly percolated into awareness in the states, then skyrocketed into national consciousness over the last two or three years. Along with favorite sourdough recipes, home cooks and bloggers embraced chili crisps during the quarantine. A deluge of articles raving about the condiment helped push chili crisps into the mainstream press—and kitchens nationwide.

Chili crisps are at once spicy, crunchy, and tangy. Try one, and you may never reach for a bottle of sriracha again. Today, there are many versions out there, from mass-produced versions like Lao Gan Ma, to our small-batch variety favorite that is made right here in West Seattle.

KariKari Garlic Chili Crisp was created in 2019 by the wife/husband duo of Ruby Sparks and Rob Griset. In a tiny Capitol Hill apartment, they experimented and revised, over and over, until they had it just right. The crunchy, flavorful sauce is slightly sweet with a delayed spicy warmth. A blend of several varieties of chili peppers results in a complex fruity kick. Crispy bits of garlic, shallot, and peanut provide the satisfying crunch. Soy and mushroom add to the umami-rich flavor.

The name honors the creator’s Japanese heritage. KariKari means crunchy or crispy in Japanese. Ruby Sparks says, “KariKari bounces off the tongue with almost the same excitement you feel after a spoonful of this stuff. Most importantly, the name was chosen out of love for my Grandma Yaeko, one of the coolest and fiercest people we know.”

KariKari is a great finishing sauce. It takes noodle dishes to new heights and will elevate any stir fry. If you’re anything like us, soon after you give it a try on more traditional Asian dishes, you’ll find yourself adding a dollop to nearly everything— grilled meats, roasted veggies, fried eggs, fresh salads, mayo, warm rice or noodles.

Once you start, it’s hard to stop. Enjoy some and don’t say we didn’t warn you! Order it here!