Traditional Green Yuzu Kosho is one of the most iconic condiments in Japanese cuisine, particularly beloved on the island of Kyushu. It is made from the combination of three essential ingredients: green chili pepper, green yuzu peel, and salt.

The result is an aromatic paste with a bold yet elegant character: the spicy note of the green chili pepper blends with the citrusy freshness of yuzu, creating a savory and very versatile condiment.

Compared to a simple hot sauce, yuzu kosho offers a more refined complexity: it doesn't overpower the dish, but elevates it. It is ideal for those who want to add freshness, intensity, and an authentic Japanese touch even to the simplest preparations.

Perfect in small quantities on fish, meat, vegetables, sushi, sashimi, soups, tartares, but also to enrich mayonnaise, vinaigrettes, marinades, and sauces.

How to use it

Use a small amount of yuzu kosho to complete or flavor:

• grilled or steamed fish
• sashimi, sushi, and fish tartare
• smoked salmon
• grilled white and red meats
• chicken, pork, beef, or veal
• crustaceans and shellfish
• grilled or steamed vegetables
• soups, broths, and ramen
• mayonnaise, vinaigrettes, dressings, and marinades

OUR TIP: Mix it with a little Japanese mayonnaise or natural yogurt to create a fresh and spicy sauce to serve with tempura, fried chicken, vegetables, or fish.

Sake pairing

Yuzu kosho has a citrusy, saline, and spicy component, so it pairs very well with fresh, clean, and gastronomic sake.

Suggestions:

• Fresh and aromatic Junmai Ginjo / Junmai Daiginjo: to accompany fish, sashimi, and tartare.
• More structured Junmai: for white meats, yakitori, or grilled dishes.
• Sake with good acidity: to balance the saline and spicy notes of the condiment.