It is a unique kosho made from jabara, a lucky citrus fruit from the village of Kitayama, in Wakayama Prefecture, whose name means "to remove evil".
The fruit with a rich aroma, sweet acidity and refreshing bitterness is ground and embellished with a touch of chili to create a truly distinctive paste.
"Shimizumori Namba" peppers are rare. They are cultivated in Aomori Prefecture. The combination of refreshing citrus aromas and the pronounced spice of peppers adds depth to all dishes.
All ingredients are natural, without additives, no oil, no chemical seasonings or preservatives. The natural flavours of the bark and juice of the Jabara fruit, combined with the rich aroma of peppers, enhance the authentic taste of the dishes.
This condiment is suitable for vegans and without allergens and contains no ingredients of animal origin.
The story of the "Jabara" is unique: originally, a single Jabara tree grew wild in the garden of a villager in the village of Kitayama in Wakayama Prefecture. Faced with the depopulation and lack of local specialities, the villagers launched more than 40 years ago a secret project to make Jabara a flagship product in the hope of saving their village. Despite their high hopes, Jabara activity has been a constant financial burden for many years. It was so expensive that the village council decided to kill all the Jabaras and put an end to the project. But after overcoming many challenges, the activity linked to jabara has become a key industry that now supports the entire village.
A propitious agrume that "removes evil": the name "Jabara" comes from the expression "ja o harau", which means "remove evil". This makes it a very popular ingredient for festive occasions and traditional New Year dishes.
Jabara contains naringin, a type of flavonoid, at levels 6-7 times higher than those of other common citrus fruits. His popularity is increasing dramatically during the allergy season, and he has been the subject of research in the fields of hay colds and allergies.
