Collection: yuzukosho

Originating from the island of Kyushu, it is a fermented Japanese condiment. It comes in the form of an aromatic, salty, and spicy paste.

It is made from just three ingredients: yuzu zest (a highly aromatic Japanese citrus fruit), chili, and salt.

In the dialect of the Kyushu region, where it originated, the term "kosho" historically refers to chili pepper, not the black pepper we know.

It is incredibly versatile! Use it sparingly (it is very concentrated):
- As a condiment for grilled meat, chicken, or fish.
- To enhance broths, Miso soups, and ramen.
- Mixed with Ponzu sauce, mayonnaise, or a vinaigrette.
- To accompany sashimi or tempura.

Yes, but to preserve its fresh yuzu aroma, it is often best to add it at the end of cooking or use it as a finishing sauce/table condiment.

Yes, absolutely! The contrast between tangy acidity and sweetness is highly sought after in haute cuisine. A tiny touch of Yuzukosho can surprisingly enhance:
- Citrus desserts (lemon tarts, yuzu mousses).
- Chocolate (mousse, truffles) to add a subtle spicy warmth that complements the bitterness.
- Cocktails (margaritas, spritzes) or syrups for a unique balance between warmth and freshness.