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Takayama Green Yuzu Kosho 120gr The great distinctive points about Takayama Yuzu Kosho are the aromatic fragrance and moderate spiciness. It's a delicious condiment that you want to add to...

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Takayama Green Yuzu Kosho 120gr

The great distinctive points about Takayama Yuzu Kosho are the aromatic fragrance and moderate spiciness. It's a delicious condiment that you want to add to every dish.

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Natural Ingredients And Production

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Takayama Yuzu Kosho is made with natural ingredients like yuzu, chili, and salt. All raw ingredients are cultivated without pesticides. Yuzu zest and chili peppers of Okuyame, Fukuoka Prefecture are fermented with only salt to make quality yuzu kosho. Takayama yuzu kosho is made with no additives.

To make this product the manufacturer uses raw yuzu skin as the aroma base. The packaging process is also done by people and not machines. It goes through a steady and manual preparation and has a lot of care put into it.

How To Use Yuzu Kosho

Yuzu kosho is a versatile condiment and great to add to a lot of dishes. Whether as an ingredient or as a dipping sauce.

You can add it to a hot pot, sauteed dish, pasta, or use it to marinate meat.

Yuzu Kosho Recipes

Here are some inspirations on how to use yuzu kosho for cooking.

Chicken Sandwich With Yuzu Kosho Mayonnaise

Sandwiches are great for lunch boxes but they can be a little bit mundane as is. Why not enhance them with yuzu kosho mayonnaise!
Serving Size2Person
Cooking Time30Minutes
Chicken Sandwich Yuzu Kosho Mayo Recipe Image

Ingredients

Bread
4 Slice
Butter
5gr
Mayonnaise
2 Tbsp
Yuzu Kosho
1 Tbsp
Tomato
2 Slices
Chicken Fillet
2 pieces (200gr)
Corn Starch
4 Tbsp
Oil for Frying
As needed
Garlic
1 Clove
Grated Ginger
¼ Tsp
Soy Sauce
2 Tbsp
Salt & Pepper
As needed

How to Make

1
Make yuzu kosho mayonnaise by adding 1 teaspoon of yuzu kosho into 2 tablespoon of mayonnaise. We’ll use this mayonnaise later.
2
Make the chicken marinade by mixing soy sauce with grated ginger, grated garlic, salt, and pepper. Marinade the raw chicken cutlet with this mix and let it sit for 30 minutes to an hour.
3
After marination, bread the chicken with corn starch, and deep fry it until golden brown.
4
Toast the inside of the bread slices with butter.
5
Assemble the sandwich by spreading yuzu kosho mayonnaise on the bread, add tomato and lettuce, chicken cutlet, and close the sandwich with another slice of bread.


Yuzu Kosho Fried RIce

A great recipe to turn leftover rice into a delicious dish!
Serving Size2Person
Cooking Time20Minutes
Yuzu Kosho Fried Rice

Ingredients

Rice
300gr
Chopped Onion
100gr
Chopped Garlic
1 Clove
Eggs
2
Oil
2 Tbsp
Yuzu Kosho
½ Tsp
Soy Sauce
2 Tbsp
Salt
½ Tsp
Pepper
One Pinch
Chopped Spring Onion
40gr
Ham cut into cubes (Can be replaced with bacon, chicken, sausages)
100gr

How to Make

1
Mix half a teaspoon of yuzu kosho with 2 tablespoon of soy sauce. Put it aside because we’re going to use it later.
2
Turn on the stove. Add oil to a pan and chopped onion, stir until aromatic. Then, add garlic. Stir a little more. After the aroma grows stronger, add the rice.
3
Next, add 2 beaten eggs to the rice. Stir until all grains are fully coated with egg.
4
Add a pinch of salt and pepper for taste, then add the yuzu kosho soy sauce mix. Stir well.
5
Lastly add the ham and spring onion. Stir a little more
6
Yuzu kosho fried rice is ready to eat.

Other Variant

Find Out More About Yuzu Kosho

yuzu_kosho_article

What You Need to Know About Yuzu Kosho, The Flavorful Citrus Chili Paste

With a sharp tangy taste and a spicy kick, yuzu kosho is the new trendy condiment that is loved by many. Although it might be difficult to obtain, this condiment is so simple that you can easily make it at home. This article introduces all you need to know about this all purpose citrus chili paste to enhance a range of dishes, its versatile uses and recipes to incorporate Yuzu Kosho seamlessly.

Read more

Product Detail

Quantity 120gr
Ingredients Yuzu, Chili, Salt
Storage Guide Keep away from direct sunlight and store at room temperature. After opening, keep yuzu kosho in the refrigerator.
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