Collection: yuzukosho

Native to the island of Kyushu, this is a fermented Japanese condiment. It takes the form of an aromatic, salty and pungent paste.

It's made from just three ingredients: yuzu zest (a very fragrant Japanese citrus fruit), chili pepper 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's incredibly versatile! Use it sparingly (it's very concentrated):
- As a condiment for grilled meat, chicken or fish.
- To spice up 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's often best to add it at the end of cooking or to use it as a finishing sauce/table condiment.

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