Green yuzu kosho is a traditional Japanese condiment made from fresh yuzu zest, green chilies, and salt, fermented for a long time to develop a flavor that is vibrant, fragrant, and slightly spicy. Its uniqueness lies in the subtle balance between the lemony freshness of yuzu and the heat of green chilies, which enhances without masking the flavors of food. This artisanal condiment brings an incomparable aromatic intensity to each bite, at once fresh, spicy, and refined. Very popular in Japan, it goes well with grilled meats, sashimi, beef tartare, vegetables, udon, nabe (Japanese fondue) and even sauces for vegetables and fish. Be careful: a little goes a long way, as the chili pepper is powerful!
