It is a unique Kosho, made from Jabara, a good lucky citrus of the village of Kitayama, in the Wakayama prefecture, whose name means "keep away from evil".
The fruit offering a rich aroma, a soft acidity and a refreshing bitterness is milled and decorated with a touch of pepper to create a truly distinctive paste.
The chosen "Shimizumori Namba" peppers are rare. They are grown in Aomori prefecture. The combination of refreshing citrus aromas and spice spiceles adds depth to all dishes.
All the ingredients are natural, without additives, without oil, neither chemical seasonings nor preservatives. The natural flavors of bark and juice of Jabara fruit, associated with the rich aroma of the peppers, enhance the authentic taste of the dishes.
This condiment is suitable for vegans and without allergens and does not contain any ingredients of animal origin.
The story of the "Jabara" is unique: at the origin, a single Jabara tree pushed into the wild in the garden of a village in the village of Kitayama, in the Wakayama prefecture. Faced with depopulation and lack of local specialties, the villagers launched more than 40 years ago a secret project aimed at making Jabara a flagship product, hoping to save their village. Despite their great hopes, Jabara's activity has been a constant financial burden for many years. She was so expensive that the village council decided to shoot down all Jabara and put an end to the project. But after overcoming many challenges, Jabara's business has become a key industry that now supports the entire village.
A favorable citrus "moving out": the name "Jabara" comes from the expression "Ja O Harau" (邪 を 払う), which means "keep away". This makes it a very appreciated ingredient for festive opportunities and traditional New Year dishes.
Jabara contains naringine, a type of flavonoid, at levels 6 to 7 times higher than those of other common citrus fruits. Its popularity skyrockets during the allergy season, and has been researched in the fields of hay fever and allergies.
