Yuzu kosho is a remarkable condiment. A simple fermentation of salt, yuzu zest, and ground chilies, it is a gestalt sort of hot sauce. The flavor is layered - first floral and salty, then sour, and finally spicy and bitter. Yuzu kosho has endless applications as a condiment or marinade, from sushi to barbecue ribs, and is delightful on a toasted bagel with cream cheese.
about the producer
Kishida was established in 1923 in Hagi City, Yamaguchi Prefecture, an area famous for Japanese citrus. Partnered with local citrus growers, Kishida grows their own chili peppers to make yuzu kosho.