Traditional Green Yuzu Kosho

Description

If yuzu kosho sounds exotic, it has its own fan club. This Japanese condiment consists of a paste of salted green chiles to which yuzu rind is added; the acidity calms the fire and the slight bitterness of this citrus fruit, prized by chefs, adds both freshness and length to the palate. The result is a fine and balanced product that you won’t soon be able to live without.

The Tosa Reihoku agricultural cooperative, which specializes in the production of yuzu kosho, is responsible for this product. Located on the outskirts of the town of Kôchi (in the center of Shikoki Island), the cooperative’s natural environment is ideal for growing the country’s finest yuzu. In fact, it’s in this region that the Yoshinogawa River rises and irrigates the terraced rice fields with its pure water.

Use:

Subtly flavored, Yuzu Kosho will liven up any dish, like a mustard added to the corner of the plate or directly into your preparations. It works well with red meats (a bit like an Argentinean chimichurri), but also as a condiment, marinade, and even in a fruit salad for a remarkable sweet-salty-spicy effect.

Storage:

Keep in a cool, dry place, in the refrigerator after opening.

Ingredients:

Green yuzu peel (38%), green chili pepper (38%), salt, green yuzu juice.

Shelf life:

18 months