Kawashimaya Organic Green Yuzu Kosho 7.05oz (200g) - Japanese Spicy Seasoning Paste, Less Salty, Additives Free, Made in Japan

Finally great yuzu kosho we found and Amazon USA carry it! This one is definitely the strong yuzu taste and also it’s organic! We use yuzu Koski a lot for our food every week so it’s great find! However price is little high but I believe we pay for the taste and quality. Highly recommended

This adds amazing favor to just about anything. I smoked a leg of lamb and used this a part of a wet rub, WOW. Mixed some with Mayo and that is also next level taste. Company is also high quality. Highly recommend. It has some spice but it is not too spicy.

This yuzu paste is certainly unique. I don't think I can eat it by itself because it's very spicy. But it works great in a marinade sauce. One first taste, you'll get a strong citrus flavor from the yuzu, then comes the heat from the chili, it's also quite salty, it's very well balanced but the heat stays for long time in your tongue. You'd want to go slow with this paste. This paste will work great to add to marinate sauce for chicken or fish. You'll want to tone down oo the salt in the marinade sauce because this paste already salty. It's overall a very good paste and I always love anything with yuzu flavor. I'm still experimenting with it, it's an expensive paste but the good news is I only need to use a bit of it for the flavor.

This stuff is so good! I love that it’s organic and not filled with extra chemicals!!! It tastes fabulous and isn’t too salty. I’m hooked!

Delicious condiment/cooking ingredient, which we use for Japanese cuisine.

This is essentially a yuzu and chile paste concentrate that brings the first note of yuzu citrus and then a nice spicy chile pepper heat that is good but not overpowering. Yuzu is an in-between citrus flavor that I think tastes like an orange and a lime had a baby. Usually I get it in juice or even had it in sherbet that was amazing.So this is a cool twist that I found works amazing with chicken wings. For about 3 pounds of wings you can combine 3tbsp soy sauce, 1tbsp sake, 1tbsp mirin, 2tbsp sugar, 3tbsp yuzu kosho, and at least 1 clove of garlic (you can do a couple more if you like garlic, but it will take away from the yuzu kosho) minced and cook it in a sauce pan to form your marinade and let it cool. Once cool combine with chicken wings and let sit for at least 4 hours to over night. Then bake the wings at 450 for 30-35 minutes or until done to your likeness. You can also use the marinade as a glaze, but you need to cook it on the stove before hand. You can simmer it for 5-10 minutes and reduce it down and brush the wings to glaze every 10-15 minutes, but this will increase your cooking time and I would recommend using a meat thermometer to check for doneness.You can also make this into a spicy citrus dipping sauce. You can scale it up, but 3 tablespoons of Kewpie mayo (hellman's original works well too), 1 tbsp of plain greek yogurt, 1 tbsp of rice vinegar, 1 tsp of mirin and 1-2 tbsp of the yuzu kosho depending on heat and salt preferences. I'd start with one and go up if you want more heat. But it's a good baseline and you can dip wings into it for a tangy and spicy boost.At the time of review this was $26.58 for the 7oz pouch of concentrate. Which seems to go a long way and has about a 1 year best before date on it and it goes a long way so far in dishes. So it's a sizable upfront cost, but you should get a good amount of use out of it if you use it in dips and marinades or possibly even stir fries. Definitely a tasty product and good for those that don't mind a little heat.

Yuzu kosho is a Japanese condiment made by fermenting fresh chilies (red or green) with salt & the zest & juice of yuzu. Yuzu tastes kind of like lime, lemon & grapefruit mixed together. It is mostly grown in Asia but there is some being grown in the USA – not a lot, so it tends to be expensive.Yuzu kosho is good on practically everything. It is citrusy & spicy so it cuts through & balances meat – beef, chicken, pork, lamb, sausage, etc. It tastes great on pretty much every fish or shellfish. It’s great on tofu and vegetables, over rice or noodles, in salad dressing, stews, soup, noodles, mixed into mayo & spread on a sandwich, with fruit in a bloody Mary – you get the idea.A little goes a long way. It can be spicy & salty so you may not need any other salt – taste before adding salt to a dish with this in it. The citrus flavor also perks up a dish so you may need less salt. This yuzu kosho has less salt than many other brands I have tried.Made in Japan with Organic Ingredients. There are only 3 ingredients: Organic Yuzu, Organic Chili, Salt

Yuzu Kosho paste is a mix of fermented peppers, salt, and the zest of the yuzu (an Asian citrus fruit). This particular mixture is fairly spicy, but not burn-your-mouth spicy- more of a heat that builds in the back of your mouth. Kind of like a green salsa, with a fruity flavor balanced against green chilis. I’d never heard of it before seeing this product, but some casual web searches suggest that it’s the latest trendy fusion ingredient in upscale restaurants. Places that had been serving raw scallops with Laoganma chili are now spooning on the Kosho.I was able to find that in Japanese cooking it’s used to season sashimi and, mixed with soy sauce, as a dipping sauce or a marinade for steaks. I haven’t quite decided how to use it in my kitchen. I think it might be interesting added to salad dressings or salsas; one web site suggests mixing it with mayonnaise- that would be interesting with codfish, as a variation on a traditional French fish mayonnaise. Or maybe a Yuzu-Kosho and Avocado dressing for a shrimp salad or sandwich? I suspect I’ll be experimenting with it for a while.