Talk:Rāyu

Recipe issues
What about the green leek (I suppose you mean green onion)? I could imagine it soaks away half the oil. --217.234.91.64 16:23, 21 September 2007 (UTC)

Use
In which Japanese dishes is rayu used? Badagnani 00:52, 13 November 2007 (UTC)


 * Amongst other things, in Japanese curries. —SlamDiego&#8592;T 11:09, 3 July 2008 (UTC)

Merge

 * Merge to the English name for this, Chili oil. This is the same thing. It would be like having two separate articles for Tofu and Doufu. Having it under the English name would allow chili oil's use to be discussed for each culture that uses it (including Japan). Badagnani (talk) 18:32, 22 December 2007 (UTC)
 * That is like arguing that a shark is just the same thing as a fish and that “Shark” should therefore just be merged with “Fish”. —SlamDiego&#8592;T 11:00, 3 July 2008 (UTC)

Badagnani— Instead of just being obstinate, discuss the point made above months ago, or stop tagging the article. —SlamDiego&#8592;T 06:52, 3 November 2008 (UTC)

I see that, at present, the article “Chili oil” (created months after this article) only deals with Asian cuisine. That is a deficiency in that article, as there are chili oils used in th cuisines of many other nations. I suggest that you expand your creation properly, instead of trying to absorb this article. —SlamDiego&#8592;T 07:02, 3 November 2008 (UTC)

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How Japanese is this?
I'm all for being a weeaboo and all, but Rāyu is definitely of Chinese origin. Those with advanced Japanese knowledge will agree that the Japanese themselves consider it Chinese, as can be seen from its unusual first kanji and its pronunciation being similar to modern Mandarin (là yóu). -- 82.113.106.24 (talk) 09:25, 27 October 2009 (UTC)


 * If you can find some “reliable” sources on the origins of Rāyu, that would be great. But, whatever its origins, Rāyu is the Japanese chili oil. (See the more generic article.) Further, note that we are discussing a chili oil, not a peppercorn oil nor an oil infused with Sichuan pepper.  In other words, Rāyu is made with the fruit of a plant from the Americas as a principal ingredient, so clearly there are significant influences from outside both of Japan and of China. —SlamDiego&#8592;T 16:15, 27 October 2009 (UTC)


 * The Japanese use the same kanji as the Chinese and of course the use of Chili pepper is not exclusive to the Japanese version either. It is a bit like arguing that American-made Parmesan deserves a separate article from Parmigiano-Reggiano -- 217.186.203.17 (talk) 10:15, 22 November 2010 (UTC)

Requested move

 * The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section. 

The result of the move request was: page not moved.   A rbitrarily 0   ( talk ) 14:44, 28 May 2010 (UTC)

Rāyu → Ra Yu — The current title is incorrect: the proper pronunciation is RAH YOO, not RAY YOO. Jshigeno (talk) 23:33, 20 May 2010 (UTC)


 * So? —   AjaxSmack   02:33, 22 May 2010 (UTC)
 * Oppose - "Rāyu" is the correct Romanization from the Japanese ラー油. Your own ignorance of proper rōmaji and/or inability to read the current (correct) title is no reason to change it to something entirely incorrect and nonstandard. -Amake (talk) 16:26, 22 May 2010 (UTC)
 * Oppose - no. --Chris (クリス • フィッチュ) (talk) 10:10, 23 May 2010 (UTC)
 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Merged Rāyu as a subsection of Chili oil
I have exercised the merge with WP:BOLD for the following reasons: --Bxj (talk) 15:38, 9 July 2011 (UTC)
 * Chili oil and ラー油, 辣油 translate to each other on Google Translate.
 * en:Chili oil and ja:ラー油 link to each other as counterparts.
 * Searching for 辣油 on en: takes me to Chili oil, as it should.
 * Only the Japanese variety was under-represented at the Chili oil article.
 * Rāyu can be better understood when presented with its international history.
 * The article's volume is not nearly significant enough to be deserving of its own spin-off article.