Red 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.

Red yuzu kosho: special fall release
Availability: September through March
Production cycle: August through October
Flavor profile: Made from two types of chiles harvested in the late summer, aka kosho may be our most complex style. The abundance of sunlight gives these peppers a sweet yet hearty bite, but make no mistake about it, this amount of sunlight also gives the peppers a heat level you’ll appreciate and respect.
Best with: this style is best used in soups, stews, broths, robust meats and earthy vegan foods.

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Description

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 Red 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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