Katie Sanderson, the founder and head chef at White Mausu was born and grew up in Hong Kong. 

While working in a cafe in Dublin, Katie started experimenting with rayu (that's chilli oil to you and I). She'd look to bulk it out with peanuts and other things she could find in the cafe. That led to sales of unlabelled jars to markets to start testing the waters. Next was spicy black beans and then salty cashews.
Katie says, is a “real mash up” of the bold flavours of Korea and China, and the more delicate ones of Japan. The result? Condiments that are the very definition of a store-cupboard ingredient that has the power to elevate even the simplest dishes.

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