Yuzu Kosho Green

The cooperative JA TOSA REIHOKU, In addition to the rice fields that she owns and cultivates on the prefecture of Kôchi, specializes in the development of a very popular condiment of the Japanese and Westerners who know it: the Yuzu Kosho. This condiment is made based on yuzu bark, green pepper and salt. Very popular on the island of Kyushu further south, it is more and more made in Kôchi because of the existence of the most important Yuzu cultures (the most famous) in Japan. We have selected it for its very nice balance between the force of green pepper and the freshness of yuzu, without bitterness, salty and raised just what it takes.

Our perfect agreements : The Yuzu Kosho raises the seasonings, marinades, sauces ... It is tasted with glumandy in the accompaniment of fish (grilled or poached), grilled meats of white or red meats, crustaceans, Smoked salmon, composed salads, vegetables, fish tartars, beef or calf ...

Chicken Ballotine with Kôchi Green Yuzukosho This lifted condiment will bring PEPS to all your daily recipes. In the Kôchi Yuzukosho, you will find the freshness of the married yuzu at the balanced power of green pepper ... The recipe in image >> Right here Download the recipe >> PDF format