Available in 100g spout bag

Yuzu pepper is a traditional Japanese seasoning made using chili, yuzu and salt. It is believed to have originated in northern Kyushu, the third-largest and southernmost of Japan’s four main islands. Around 60 years ago, it became popular as a homemade condiment due to the local preference for chili and the abundance of local produce of chili and yuzu.

Mitoku Organic Yuzu Kosho is produced by a family-run, organic food producer located at the far west of the Japanese mainland, close to northern Kyushu.
With the philosophy of “creating products that will support all customers’ safe, secure and healthy lives”, the company carries out all processes in-house from farming to processing as well as product planning and development, allowing close attention to every detail. They believe that this is their strength and they will continue to do so for reliable products.

Shimane Prefecture has long been a producer of chili peppers as well as yuzu. However, chili’s popularity and cultivation had gradually decreased over years, so we decided to revive Shimane’s chili peppers using traditional cultivation methods and create processed products that make use of local resources. This is what led them to start developing this product.

With over 30 years of experience in the business, they aim to create an authentic organic yuzu kosho with a stronger aroma and more natural spiciness than regular ones.

They focus on small-batch production so they can give close attention to every detail. The produce is processed immediately after harvest to maintain their freshness and minimize heating to prevent the evaporation of aromatic components. This allows the final product to taste fresh and flavorful. The ingredients are authentically simple – chilli, yuzu and salt. No unwanted additives or seasonings are used.

The chili peppers they grow are said to be spicier than those grown in other regions. They actually have a high Scoville unit, which indicates the percentage of capsaicin, a spicy substance contained in chili peppers. The manufacturer explains that they store the peppers at low temperatures immediately after harvesting and process them while they are still fresh, which allows the spicy component (capsaicin) to remain intact.

Yuzu kosho comes in two varieties: green chili peppers, which are unripe and have a refreshing aroma with sharp heat, and red chili peppers, which are fully ripe and have a sweeter, richer flavor, giving the spiciness greater depth.

Yuzu kosho used yuzu paste made from the yuzu peel and fresh after squeezing out juice. The peel is highly fragrant and has slight bitterness and refreshing taste, which gives our yuzu kosho such an authentic taste.

Yuzu kosho has a powerful spiciness, so only a small amount is needed. Mitoku’s Yuzu kosho comes in a pouch with a spout, making it easy to use. Simply squeeze and add.

Japanese cuisine has a wide variety of relishes that can be added at the table to suit individual tastes. Those includes Yuzu kosho is well suited to hot pot dishes, grilled dishes, fried foods, sashimi, noodles, soups, ramen, rice and rice balls, and tofu dishes.

Yuzu kosho can be used instead of chili paste. Adding yuzu kosho gives peperoncino a unique twist.

Using just a small amount brings depth of flavor to dressings and sauces. In Japan, ponzu sauce, yuzu kosho, and finely chopped spring onions are often used as a dipping sauce for many dishes. Mixing ponzu and yuzu kosho will go perfectly together.