Karatsu, Saga, Japan
Yui Dry Yuzu Kosho
Japanese Citrus Chilli Seasoning
The word “kosho” usually means black pepper, but here it refers to chilli.
Bright yuzu aroma comes first, followed by savoury lift and clean chilli heat. Just a small sprinkle adds citrus aroma, salt and gentle heat without the weight of paste-style yuzu kosho.
BEST FOR
Grilled dishes · Pasta · Salads · Sushi · Tempura · Sukiyaki · Chocolate · Cocktail rims
HOW TO USE
A pinch as a finishing touch while cooking, or set it on the table for guests to season to taste. Also works in place of matcha salt or wasabi, and pairs well with chocolate or cocktail rims.
INGREDIENTS
YUIICHIMI chilli, yuzu peel, sea salt (Ichi no Shio)
PACK SIZE
Retail jar · trade / bulk pack on request
SHELF LIFE
24 months at room temperature.
Once opened, store in a cool, dry place away from direct sunlight.
AVAILABLE FOR
Restaurants · Retailers · Distributors
FOR CHEFS & TRADE
Developed over seven years and trusted by professional chefs in Japan — from fine-dining and French-trained kitchens to yakitori counters. Trade sizes and custom blends are available on request.
PRODUCER'S VOICE
We wanted to reduce the saltiness often found in paste-style yuzu kosho. The answer was to dry it.
Drying green chilli takes time and care, but it gives this seasoning its softer saltiness, clear green freshness, and the ease of use that only a powder can offer.