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This delicious condiment comes from the mountainsides of Miyazaki Prefecture where Kagura No Sato grows their own organic yuzu and organic chili peppers. After the red chili peppers are harvested (late summer), they have their tops removed, are put in salt for one month, and then frozen. The yuzu is harvested later (winter) when their skins are yellow. But what sets Kagura No Sato’s Premium Organic Yuzu Kosho apart is that they painstakingly remove only the skin of the yuzu, leaving behind any bitter pith. Further, while other companies grind the yuzu skin, Kagura No Sato slices the skin to retain more of the fragrant yuzu oils. The prepared yuzu skin is then put in salt for just one day, preserving the flavor and color, and then frozen. The salted chilis and yuzu skin are not combined until just before packaging. The resulting red yuzu kosho has amazing citrus aroma & flavor from the yuzu skin, a pleasant sweet & spicy kick from the red chili peppers and nice balanced saltiness. Use this in any dish when you want to add some salty/yuzu/chili pepper heat, especially broths, dressings, Karaage, etc.
Refrigerate after opening.
Ingredients: organic yellow yuzu, organic red chili pepper, salt
Product Attributes:
- 40g glass jar
- Made in Miyzaki Prefecture, Japan
Recipes:
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Just outside a tiny village deep in the mountains of rural Miyazaki Prefecture lies Kagura no Sato. Determined to stop the outflow of inhabitants from this area, founder Hamasuna-san decided to create a company to both employ local workers and make products that highlight the high quality organic yuzu fruit they grow on the steep hillsides.
Learn more about Kagura no Sato
