The yellow parts of yuzu peel from Tokushima Prefecture are scraped off one by one and made into a paste.
We are particular about salt, and from the sea of Kaiyo Town, which is said to be beautiful even in the sea of Japan.
We use sea salt cooked in a flat kiln by a salt craftsman.
Yuzu pepper with a refreshing scent of yuzu and the spiciness of green chili peppers.
■Usage example■
Cold noodles in the summer and hot pots and noodles in the winter.
Yakitori, grilled fish, cold tofu, and seasoning for pasta.
Mix with ponzu sauce for original ponzu dressing.
* To protect the flavor and color, you can also store it in the freezer. The yuzu kosho is hard to freezeNot.