Originaly famous in Kyushu Island, it is more and more processed in Kôchi Prefecture, area concentrating more than half of japanese yuzu cultivating (reputed as best in Japan).
Yuzu Kosho is perfectly seasoning marinades, sauces or can be enjoyed straight with grilled or poached or smoked fishes, white or red grilled meat, seafood, salads, raw fish, fish or beef or veel tartars...
We selected it for its perfect balance between green pepper spicyness (strengh) and yuzu citrus freshness, without any bitterness, just salted and spiced as necessary.
It is a magnificent region blessed by natural beauty.
The canton of REIHOKU was chosen to promote farming methods which protected nature and lived in harmony with the environment. In practical terms this means producing healthy and safe food and developing products from them.
In March 2009, within this framework, the first rice flour plant of Shikoku island "TOSA REIHOKU KOMEKO KÔJÔ" was set up in the canton of REIHOKU. This region has been well known for the quality of its rice for centuries. The introduction of modern equipment has made it possible to grind extremely fine flour, called "Super Powder". Grinding is carried out by the ultra-rapid rotation of air currents. As a result the yields are much higher and the moisture content even.
Nowadays rice flour is of more and more interest. Apart from the fact it is gluten free, it is used more and more in food production, such as bread and noodles….the Japanese Ministry of Agriculture and the Reihoku Canton eco-regional movements are determined to promote the benefits further afield.
Rice flour characteristics make it a multiple-use product:
New texture : a light, soft texture for bread or cakes, creamy texture for pastry, crunchy for frying and tempura. Multiple uses because it can be combined with all textures.
Dietary product because it is digested slowly and gently increases the sugar content in the blood.
Adapted for those who are allergic to wheat flour and gluten in general.