Yuzu kosho is the chef's secret weapon. It is a condiment made from green chilies and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, 'It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)

Protip: As is the case with a lot of Japanese cooking, don't salt your veggies/proteins/noodles. Use Japanese seasonings INSTEAD OF salt. After you season your dish, taste it and then add salt as needed.

PS. Our sake-senpai Marcus Pakiserさん loves yuzu kosho on popcorn!

2.8oz (It's a small jar, but you really only need a tiny bit!)

*Keep refrigerated