Traditionnal Green Yuzu Kosho
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NISKUN1
Very popular on the island of Kyushu, the red yuzu kosho from Kushino Noen, in Oita Prefecture is made from dried organic green yuzu bark, called "Seihi" . These yuzu have always been cultivated by the artisan. The yuzu bark paste is mixed with red chilli and sea salt to produce this iconic Japanese condiment.
Our perfect combination : yuzu kosho is perfect for seasonings, marinades, sauces, mayonnaises. It can be enjoyed with fish (grilled or poached), soups, sashimi, grilled white or red meat, shellfish, smoked salmon, mixed salads, vegetables, fish, beef or veal tartars.
| Gewicht | 50 g net |
|---|---|
| Herkunft | Oita, Japan |
| Verpackung | glass flask |
| Ingredients | green chilli pepper (45%), green yuzu bark (37%), salt |
| Storage | best refrigerated |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 62 kcal (260 kJ) ; fat 2,9g, of which saturates 0,6g ; carbohydrate 7,4g, of which sugars 1,9g ; protein 1,5g ; salt 21g. |
| Grösse | 30g |
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