Green Yuzu Kosho

Yuzu kosho (aka yuzugosho) is a Japanese seasoning paste made by blending together yuzu fruit zest, chile peppers, and salt. This variety of green yuzu kosho is made in small batches in Seattle using organic peppers sourced from Washington State. has a citrusy, salty, spicy umami flavor. Yuzu kosho is extremely concentrated, so just a little bit will go a long way.

Green yuzu kosho: original
Availability: All year round
Production cycle: March through November
Flavor profile: Made from three types of chilies, this style starts with strong citrus notes that rounds into earthy tones then finishes with sea salt.
Best with: this yuzu kosho is best with seafoods such as sashimi, broiled salmon, foods high in fat content, or fried foods.



Product Storage

While this product is completely shelf stable and can be left at room temp, we find the freshness is best preserved when held refrigerated or kept in your freezer. This product does not contain any sugars or food additives or stabilizers such as (xanthum gum, ascorbic acid, modified food starch or food coloring) only fresh peppers that are cured in salt. We believe our yuzu kosho will be enjoyed because of its freshness and the unique flavor it brings to any food it is paired with.

How to Use Green Yuzu Kosho

In a dip (add to a bowl of sour cream and mix)
As a meat, poultry or fish rub


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