Green Yuzu

Yuzu has two best seasons; The middle summer & the end of autumn. In the middle summer, it gets vivid, deep green skin, and turns yellow in the end of autumn. Compared to the yellow yuzu, the summer green yuzu has a sharply refreshing aroma of the vigorous season. Stuffing with the aromatic yuzu which grows in the nature of Yamaguchi Prefecture 100%, once the bottle is opened, the bracing scent stands out.

Green Chili Pepper

When it comes to making Yuzu Kosho, a hot extent of green chili is one of the most important points. The maker carefully chooses superior quality's chili which has fine hotness.(Yuzu Kosho is born in Kyushu area of western Japan. A chili pepper is called "Kosho" from the old days in the area, and so the all-purpose seasoning was named Yuzu Kosho.)

Salt of Hagi

"Salt of Hagi" is made by the Japanese traditional method, "KAMATAKI(Boiling in the caldron)". Until the sea water turns crystallized, it is continue to be slowly boiled in a traditional caldron for more than 40 hours. By doing so, the balance of contained nutrition does not differ from the natural condition of sea. In addition, by the far-infrared ray effect of the caldron, the salt gets mellower.

Originally in the local area of Kyushu where it was born, Yuzu Kosho has been used as a condiment for hot pot, miso soup and sashimi. As it becomes more famous & popular all over Japan, the recipe goes very various, and used for numerous dishes such as Yakitori, pastas, Udon & Soba noodles, and Yakiniku(BBQ).

Now not only for Japanese style dishes, but also for Italian, French, Chinese. For example, putting it on cheese will be your favorite choice. Be creative to put it on anything you want. The aromatic spice will be a fine accent seasoning.