Yuzu Kosho Pepper Paste, Spices and Seasonings, Japanese Seasoning, 3.17Oz(90g)?YAMASAN?

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Yuzu Kosho Pepper Paste, Spices and Seasonings, Japanese Seasoning, 3.17Oz(90g)?YAMASAN?

Regular Price: US$55.00

Special Price US$39.99

Availability: In stock

Supplier: Chaganju

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Powdered Spices & Seasonings Meat Seasoning

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Toragasaki Coast

"Salt of Hagi" is made 100% from the sea water of Toragasaki Coast in Yamaguchi Prefecture. There is no river & village around the coast, and so the water is purer and salinity is higher than a normal sea water. In addition, there is a forest of 25,000 camellias by the coast whose abundant nutrition pours into the sea by the rain. Because the grain of salt is smaller, and the nutrition balance does not differ from that of nature, "Salt of Hagi" is soluble to water and well-soaked into the ingredients.

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.


	Yuzu Juice	Yuzu Marmalade	Yuzu Ponzu Sauce	Umami dashi Soup Stock	Japanese Sea Salt 100%
Country of Origin	Japan	Japan	Japan	Japan	Japan
Features	100% Pure Yuzu pulp of Wakayama, where is the kingdom of citrus fruits. Blessed with the warm climate & rich nutrient sea breeze, Wakayama is one of the finest places for citrus cultivation in Japan.	This yuzu marmalade is only flavored with granulated sugar, remaining the natural, refresh taste and gentle sweetness of yuzu.	Ponzu soy sauce is a seasoning made by adding soy sauce to citrus juice. It is manufactured by a traditional method so that you can enjoy the natural taste without using chemical seasonings or coloring agents.	A soup stock pack that uses only carefully selected Japanese ingredients. You can easily make delicious Japanese soup stock that boasts aroma and umami. Recommended for dishes that use soup stock such as miso soup.	100% natural sea salt from Okinawa Japan where has abundant natural resources from the ocean. The taste of not too salty, and also it has a richness of the mild sweetness from Okinawa ocean.

✓Commitment to a small scale manufacturing. No color additive, No chemical preservative, No chemical seasoning. Made from very simple 3 ingredients. 1. Fragrant yuzu which grows to have deep green skin & rich aroma in the nature of Yamaguchi. The refreshing aroma stands out. 2. Fresh green chili which has fine spicy flavor. 3. Branded sea salt of Hagi(HAGI NO SHIO). ✓Experience the natural harmony of Yuzu's deeply mellow aroma and chili's rich spice, and discover the "umami" hidden behind the spice. Be creative to put it anything such as grilled chicken, boiled seafood, cheese, also blend with various soups & dressings. ✓Using Japanese branded sea salt, "HAGI NO SHIO(Salt of Hagi)" 100%: The ingredient of the salt is sea water of Toragasaki Coast 100%. There are natural forest of about 25 thousands of camellia, and the forest contributes abundant nutrient such as magnesium of nature to the sea water. ✓Taste the difference of deeply mellow, but refreshing aroma & granular texture of modestly grinded ingredients. Once you open the bottle, you can enjoy abundant Yuzu aroma spreading out. Then at the tasting moment, you can feel each one granular touch of the fine ingredients on your tongue. ✓Japanese traditional all-purpose seasoning: Born in Kyushu area of western Japan, Yuzu Kosho is originally used as a condiment for hot pot, miso soup, and sashimi in the local area. After getting 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).