Traditionnal Red Yuzu Kosho
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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 tartares.
| Gewicht | 50 g net |
|---|---|
| Herkunft | Oita, Japan |
| Verpackung | glass flask |
| Ingredients | red chilli pepper (45%), green yuzu bark (37%), salt |
| Storage | best refrigerated |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 86 kcal (364 kJ) ; fat 2,5g, of which saturates 0,6g ; carbohydrate 14g, of which sugars 3,3g ; protein 2g ; salt 22,8g. |
| Grösse | 30g |
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