Green Yuzu Kosho Paste — No Additives
Green Yuzu Kosho Paste — No Additives
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Green Yuzu Kosho Paste — No Additives

$35.00
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Retail price. Pro trade pricing after login. Shipping calculated at checkout.

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Three ingredients: Japanese yuzu, Japanese green pepper, Hagi sea salt. No additives. The way yuzu kosho has always been made.

Yuzu kosho is one of Japan's most essential kitchen condiments — a paste of yuzu peel, green pepper, and salt that delivers citrus brightness, clean heat, and savory depth in a single application. It originated in the mountainous border regions of Kyushu.

Green Yuzu Kosho Paste comes from Hagi City, Yamaguchi Prefecture — a historic port town on the Sea of Japan coast, adjacent to Kyushu. Three ingredients: Japanese yuzu, Japanese green pepper, and Hagi sea salt — drawn from local seawater, 100% natural. Nothing else is added.

The paste has a distinctive grainy consistency — not the smooth, processed product of larger commercial producers. The yuzu fragrance is immediate. The chili's heat is present but measured — strong enough to register, controlled enough to leave a clean finish.

Three ingredients. One jar. The pantry tool that works equally in a Japanese kitchen, a French kitchen, and everywhere in between.

Yuzu (Japan), green pepper (Japan), salt (Hagi sea salt, Yamaguchi Prefecture, Japan).
No chemical seasoning. No food coloring. No artificial fragrance. No preservatives.

Contains no major allergens as ingredients. Manufactured on shared equipment with soy, wheat, fish (mackerel), and sesame; cross-contamination controlled and confirmed absent by producer.

Serving size: 1 tsp (5g) | About 18 servings per container

Calories 2
Total Fat 0g | Sodium 390mg (17% DV) | Total Carbohydrate 0g | Protein 0g

Net Wt. 3.2 oz (90g)

Single · Set of 2 · Sets of 6
Sets of 6 are available to professional buyers.
For orders larger than 6, please contact us.

Use sparingly — a small amount goes a long way. Yuzu kosho is concentrated in flavor and salt.

Yuzu kosho is one of Japan's signature finishing condiments — the paste that belongs at the station the way fleur de sel or togarashi does. A half-teaspoon stirs into a nage. A dab alongside grilled fish. A small amount folded into softened butter becomes a finishing compound.

#Pairing notes
The yuzu's citrus brightness lifts fatty, rich, and creamy preparations. The chili's heat is clean and aromatic — it sharpens without burning. The salt content means seasoning adjustments are rarely needed when using it as a finisher.

#Application by dish

・**Grilled fish and seafood:** place a small amount beside the fish at plating; residual heat opens the yuzu aroma
・**Sashimi and raw oysters:** in place of or alongside ponzu; heat, acidity, and citrus in a single application
・**Hot pot, shabu-shabu, and oden:** serve tableside as a dipping condiment; stir into the broth just before serving
・**Noodles (ramen, udon, soba):** add to the broth before serving, or finish the bowl tableside
・**Grilled meats (chicken, pork, lamb):** dab directly on the resting cut or serve tableside
・**Compound butter:** fold 1 tsp into softened butter; baste shellfish — particularly crab and clams — finish steak off the board, or whisk into a beurre blanc
・**Dressings and vinaigrettes:** whisk into sesame oil, rice vinegar, or olive oil; particularly effective as a vinaigrette base for grilled scallops
・**Egg dishes (tamago, chawanmushi, soft-scrambled eggs):** finish tableside; acidity and heat cut through richness cleanly
・**Pasta and risotto:** add off-heat; effective with cream, butter, or scallop-based sauces
・**Gyoza and dumplings:** mix with ponzu for a composed dipping sauce
・**Tempura and karaage:** serve alongside as a dipping condiment as an alternative to traditional seasoned salt

*Seasoning tip: Yuzu kosho is salty by nature. Season your dish first, then use it as a finisher — it should accent, not compete.*

Store at room temperature, away from high temperatures and direct sunlight (unopened). Refrigerate after opening.

Consume as soon as possible once opened to preserve peak aroma and freshness.

**Best before:** 12 months from production date. No chemical seasoning, food coloring, artificial fragrance, or preservatives added.