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Yuzu kosho is a spicy seasoning well appreciated from Japanese people as it spices up all kind of dressings, marinades, sauces and accompany sashimi, broths, vegetables or beaf tartare for example. Yuzu kosho is made from chili pepper, yuzu and salt, all put together to ferment. Traditionally, yuzu kosho is available in the form of a paste but liquid version also exists as well as yuzu kosho made with other type of citrus such as kabosu.
Description: Yuzu kosho is a chili and kabosu (Japanese citrus) paste. Japanese people like to have it in miso soup or with sashimi. It’s an excellent seasoning, you can use it...
Yuzu kosho is a chili and yuzu (Japanese citrus) paste. Japanese people like to have it in miso soup or sashimi. It’s an excellent seasoning, it can be used in sauces and...
Black yuzu kosho is a chili and yuzu (Japanese citrus) paste, it has a beautiful black colour thanks to bamboo charcoal. It’s an excellent seasoning, it can be used in sauces...
Description: Yuzu kosho is a chili and yuzu (Japanese citrus) paste. Japanese people like to have it in miso soup or sashimi. It’s an excellent seasoning, it can be used in...
Description : The name “Marcy” pays tribute to the Chinese chef Masashi Kio, who participated in creating this delicious liquid yuzu kosho sauce. The vinegar added by the...