This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

The market is full of yuzu powder but it is extremely difficult even impossible to find a product which retains the freshness of yuzu with its green mandarin orange and green grapefruit notes without having an overpowering bitterness or "burnt" note at the end.
It took us more than eighteen months to discover a real marvel in Kochi prefecture.

We have selected the peel of the best yuzu in Japan, grown in Kôchi Prefecture.

For this yuzu kosho, the yuzu were chosen ripe and the selected pepper is yellow.

Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.

This condiment is made of yuzu peel, hot green chilli pepper and sea salt.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

The yuzu ponzu is most certainly one of the most appreciated condiments both by Japanese and westerners.

The yuzu orangettes, the real fruit of handcrafted craftsmanship of the Kagura No Sato company, once candied, were mashed.

This rice oil combines the freshness of yuzu citrus and the warmth of the excellent and genuine Sekigane Hon'Wasabi.

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

This particular furikake has a very fresh and fruity taste: mixing kombu and yuzu. It is very powerful in umami because of the glutamic acid in the kombu.