Your bag has been updated
Your Bag

Yuzu Kosho

In stock
Yuzu Kosho

Yuzu Kosho is a Japanese paste made from chilli peppers, yuzu peel and sea salt, then fermented. It has a clean, umami rich flavour. The bright green colour is from the green chilli and green yuzu picked from the Tokushima prefecture. Typically used to season Udon and miso soup, however, we highly recommend mixing it with some mayo for the ultimate salad dressing or dip. 

It has clean, umami rich flavours. The bright green colour is from the green chilli and green yuzu from Tokushima prefecture.

Additional Details
Serving Suggestion:
Dressing or dip
Tokushima region map

Prefecture: Tokushima

Many descend on Tokushima City every August for the large-scale Awa Odori dance festival, but the prefecture offers outdoor fun in every season.

Tokushima is most famous for the Awa Odori Festival, which brings hordes of tourists during the Obon holiday period in August. But the prefecture, located on the eastern corner of Shikoku, offers beautiful nature and outdoor thrills all year round. Try out white-water rafting in spring or surfing in summer. Enjoy locally brewed sake in the town of Awa Ikeda during cooler months, or trek part of the Shikoku Pilgrimage Route. Off the coast lie the Naruto whirlpools, best viewed from sightseeing cruises.

As buckwheat is the local crop rather than rice, soba is always sure bet. Sobagome zosui is a thick porridge/gratin-style dish made by boiling the soba seeds and won’t be found anywhere else in Japan.