Green Yuzu Kosho 150g - Additive Free, 100% Ingredients Made In Japan
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Yuzu Kosho, Born In The Town Of Hagi
Do you know about a town called Hagi in Yamaguchi Prefecture? The town is surrounded by the Sea of Japan and the Chugoku Mountains.
Blessed with a difference in temperature and clear air, it is very suitable for growing citrus fruits. For this reason, Yuzu has been actively cultivated in Hagi since ancient times.
Yuzu Kosho uses Hagi Yuzu, which is full of the blessings of nature. The planning and cultivation of raw ingredients and the completion of products are all carried out consistently at the factory in Hagi-cho, a location with clear air.
We continue to stick to the taste and aroma, and we put a lot of effort into it by hand. Please enjoy Yuzu Kosho, which has been developed by long-established store that has been in business for 98 years.
NOW AVAILABLE ON AMAZON!
We are pleased to inform you that Green Yuzu Kosho - Additive Free, 100% Ingredients Made In Japan is now available on Amazon. Click the link to see the product!
Color, Taste, And Scent: Only From Natural Ingredients
This yuzu kosho doesn’t use any additives, coloring, nor artificial fragrance. Therefore, you can enjoy the original taste of the ingredients, beautiful natural colors, and rich flavors.
The secret of fragrance lies in the unique blend of Hagi's yuzu peel. You can enjoy the rich scent of Yuzu as it is without using additional fragrances.
Two Flavors: Green & Red
Green yuzu kosho is made from green yuzu peel which is harvested when the fruits are still unripe, green pepper, and salt. The subdued and refreshing aroma of young yuzu and the sharp spiciness of green chili peppers will create an exquisite taste.
Red yuzu pepper, on the other hand, is made from ripe yellow yuzu peel, red pepper, and salt. It features the spreading aroma of ripe yuzu and the bright natural color of red pepper.
Characteristics of Green Yuzu Kosho
- Aroma: The refreshing and unobtrusive flavor of young yuzu
- Spiciness: Spicy and sharp
- Texture: You can feel a little grain of yuzu peel in the paste
- Great to be added in: Cold tofu, sashimi, carpaccio, soba, miso soup, yakitori, pasta, etc.
Characteristics of Red Yuzu Kosho
- Aroma: Flavor with a distinctive yellow yuzu scent
- Spiciness: Compared to the green counterpart, it has a sharper tingly spiciness
- Texture: Paste
- Great to be added in: Natto, yudofu, udon, motsunabe, fried chicken, shrimp chili, dumplings, etc.
Improved Packaging For Easier Use
We have packaged the yuzu kosho in a jar with a big opening and a jar depth that isn’t too deep, so it’s easier to take out the contents with a spoon. It is easy to use and you can enjoy it until the last spoonful without any leftover waste.
Hagi Yuzu That Is Grown In A Rich Natural Environment
Hagi City, Yamaguchi Prefecture, has been cultivating Yuzu for a long time.
If you go deep in the mountains, you will find Yuzu that grows naturally, and some areas are designated as national natural monuments because of the beauty of the landscape.
To continue Yuzu cultivation in its natural habitat, Hagi Yuzu is grown in an environment where pesticides do not reach them, so the natural environment won’t be destroyed.
For The Green Pepper We Also Use Precious Domestic Products
Domestic production of chili peppers in Japan is only 200 tons per year, which is less than 3% of the peak (7000 tons in 1963 is the highest).
Against this background, it seems that the chili peppers used in yuzu kosho are often imported from overseas, such as those made in China.
With the strong desire to deliver domestic yuzu kosho, this product uses precious domestically produced green peppers.
Manufactured In A Safe Factory That Complies With International Standards
With an emphasis on food safety, our Yuzu Kosho is manufactured in a factory that has been certified by FSSC22000, which has higher quality control standards. It is approved as a factory with high safety specifications in Japan and overseas.
01. Sorting And Squeezing
Raw ingredients are cultivated under contract with individual producers, and fresh yuzu is selected. The peeling and squeezing of the juice is using the old-fashioned method.
02. Quality Management
Fruit juice is stored in a large tank at the same time as the juice is squeezed, and is stored under temperature and humidity control to maintain freshness.
03. Quality Check
Strict quality inspection is performed for each lot, then it is completed as a product. Furthermore, we are constantly researching and developing techniques to bring out the natural acidity and aroma.
The products are manufactured with hygienic and modern equipment as we maintain the original taste of the ingredients, while also incorporating the old-fashioned manufacturing method.
Yuzu Kosho That Goes Well With Rice
If you put it on warm rice, the aroma of yuzu will spread, and the stimulated appetite will be filled with spicy salty taste. Please try it with other rice as well.
Use yuzu kosho for onigiri, ochazuke, natto rice, etc.
Yuzu Kosho Instead Of Salt And Pepper
As it is a paste type, it can be easily mixed with vinegar or oil. Make a versatile scented sauce that allows you to adjust the saltiness and acidity to your liking.
Use Green Yuzu Kosho for when you want a refreshing taste with a refreshing spiciness. If you want to enjoy the scent of yuzu more, please use Red Yuzu Kosho.
Use for salads, dressed veggies, or stir fry foods.
How to Use Green Yuzu Kosho Deliciously
＜Grilled Chicken Breast With Yuzu Kosho＞
Ingredients (1 Serving)
- 1 (300g) Chicken Breast
- 1 Tsp Green Yuzu Kosho
- 1 Tbsp Cooking Sake
- 1 Tbsp Oil
How to Make
- Cut the chicken breast into small pieces.
- Knead sake and yuzu kosho into chicken breast and leave for 10 minutes.
- Heat oil in a frying pan and cook the chicken over medium heat.
- Completed cooking on both sides.
Yuzu Kosho Infinite Arrangement Possibilities
It is useful as a condiment during the season of hot pots and oden, but it also goes well with meat, fish, vegetable ingredients, and various seasonings. Therefore it can be used in a variety of dishes.
Ideas On How to Use Yuzu Kosho
Yuzu kosho has a particular scent, spiciness, and saltiness, so it blends well with light-scented oils such as sesame oil and olive oil.
Enjoy it as an addition to one of your favorite dishes such as udon, soba, and miso soup. You can enjoy a more gorgeous aoma by combining yuzu kosho with hot dishes.
The sharp spicy yuzu kosho enhances the taste of sashimi and grilled fish. It also goes well with Japanese-style ingredients such as grated garlic, ginger, and ponzu sauce.
An excellent product that can be used for chicken, pork, and beef. Use it as a seasoning or put a small amount on the cooked dish. It goes well with meat, refreshing, and can be enjoyed nicely.
How to Use Green Yuzu Kosho Deliciously
＜Green Yuzu Kosho Miso＞
Ingredient (1 Person)
- 1/2 Tsp Yuzu Kosho
- 2 Tsp Miso
- 1 Tsp Mirin
How to Make
- Mix and combine miso and yuzu kosho well thoroughly.
- Enjoy the miso sauce with your favorite vegetables and meat.
＜Green Yuzu Kosho Miso Rice＞
Ingredient (1 Person)
- 1 Portion Rice
- Small amount of Yuzu Kosho Miso
- Chopped Green Onions
How to Make
- Put yuzu kosho miso on warm rice.
- If you like, sprinkle chopped green onions on top and enjoy.
Green Yuzu Kosho Q&A
What is the best-before date of Yuzu Kosho?
The best-by date of Yuzu Kosho depends on the salt concentration and varies depending on the product. Most are about one year after manufacture.
How should I store Yuzu Kosho?
Store at room temperature away from direct sunlight, and store in the refrigerator after opening. In addition, it does not freeze hard even when frozen, so it can be used immediately after taken out from the freezer, and has a long-lasting flavor.
I'm not good with spicy food, but can I eat it?
You can try it just a little bit. You can also mix it with vinegar, oil or mayonnaise to make the spiciness milder and enjoy the scent of yuzu.
|Product Name||Green Yuzu Kosho|
|Ingredient||Yuzu, Green Chili Peppers, Salt|
|Origin||Yamaguchi Prefecture, Oita Prefecture, Kagawa Prefecture|
|Storage Guide||Keep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)|
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