Product Description

Originally from the local area of Kyushu where it originated, Yuzu Kosho has been employed as a condiment for hot pot, miso soup, and sashimi. The term "Kosho" has long been used to refer to chili peppers in the region, leading to the naming of this versatile seasoning as Yuzu Kosho.

Carefully Selected Materials

Green Yuzu Citrus

Compared to the yellow yuzu, the summer green yuzu boasts a sharply refreshing aroma characteristic of the vibrant season. Stuffed with the aromatic essence of yuzu, which is cultivated entirely in the natural surroundings of Yamaguchi Prefecture, once the bottle is opened, the invigorating scent becomes prominent.

Green Chili Pepper

When it comes to crafting Yuzu Kosho, the level of spiciness in the green chili is crucial. The maker meticulously selects high-quality chilies with a refined level of heat.

Salt of Hagi

The seawater is slowly boiled for over 40 h using the traditional Japanese cooking method, "Boiling in the caldron" until it crystallizes. By doing so, the balance of contained nutrition does not differ from the natural condition of sea. Also, the far infrared rays of the pot make the salt mellow.

Enjoy Using It in Various Dishes

For Seasoning Meat

The invigorating aroma of yuzu peel and green chili pepper complements various meats, enticing and whetting the appetite.

Goes Well with Italian Cuisine

It pairs harmoniously with olive oil, garlic, and cheese, making it a delightful addition to Italian dishes like pasta, pizza, and Ajillo.

As An Accent for Soup

Try dissolving it in a simple-flavored soup; the aromatic spice will add a fine accent.

With Cheese and Vegetables

We recommend pairing it with creamy cheese or using it to create a flavorful vegetable dip.

Enjoy your dishes with yuzu kosho

Yuzu kosho is a delightful Japanese condiment made from yuzu citrus zest, chili peppers, and salt, offering a unique blend of citrusy brightness and spicy heat. It pairs wonderfully with various dishes, adding a zesty kick. Here are a few delicious ways you can enjoy yuzu kosho.Play Video

• TRADITIONAL JAPANESE SEASONING FROM KYUSHU - Born in Southern Japan, Yuzu Kosho is a traditional Japanese seasoning originally used in hot pot dishes, miso soup, and sashimi throughout the Kyushu region. Over time, this unique yuzu chili sauce has gained popularity across Japan, now enjoyed with everything from Yakitori and grilled meats to Udon, Soba, pastas, and Yakiniku (BBQ). A must-have condiment for lovers of bold, authentic flavor.
• DELICIOUS, FRESH YUZU AROMA & TEXTURE- Discover the vibrant taste of yuzu—deeply mellow yet refreshingly zesty. Made with modestly ground ingredients, this yuzu kosho sauce offers a granular texture and a rich, citrusy aroma that bursts forth the moment you open the jar. On your tongue, enjoy each delicate touch of the fine ingredients for a truly elevated tasting experience.
• PURE JAPANESE SEA SALT FROM HAGI - We use 100% branded Japanese sea salt known as HAGI NO SHIO (“Salt of Hagi”), derived from the pristine waters of the Toragasaki Coast. This coastal area is surrounded by natural camellia forests that infuse the sea with rich minerals like magnesium—adding complexity and umami to every bite.
• SIMPLE, HARMONIOUS INGREDIENTS - This Japanese yuzu sauce is made with only three natural ingredients: 1. Aromatic yuzu from Yamaguchi, known for its deep green skin and vibrant aroma. 2. Fresh green chili with a clean, crisp heat. 3. HAGI NO SHIO sea salt, contributing savory depth. Together, these create a bold, well-balanced chili sauce that enhances the umami in any dish. Use this yuzu kosho to elevate grilled chicken, seafood, noodles, tofu, rice bowls, and even cheese. Stir it into soups, marinades, or dressings to add a kick of yuzu sauce Japanese-style umami to your everyday cooking.
• SMALL BATCH PRODUCTION MADE IN JAPAN - Our yuzu kosho is made in small batches using traditional Japanese methods. It contains no added colors, chemical preservatives, or artificial seasonings and is made with carefully selected ingredients.