Yuzu Kosho - Paste made from green chili and yuzu, Fundodai Japan

This Yuzu Kosho is made from 100% regional ingredients from the Kumamoto province. The consistency is creamy and finely grained. Originally a specialty from southern Japan, this paste made from the aromatic peel of the yuzu and green chili is popular throughout Japan. The aroma of this unique citrus fruit combines with the spicy heat of the chili. This quality has very little bitterness because the white inner shell was not used. You can enjoy this spicy, fruity paste with grilled meat instead of mustard (smaller amounts) and even with cheese such as Camembert. Mixed with cream cheese on bread or crackers as an aperitif snack. In Japan, Yuzu Kosho is also used to individually season miso soup and served with ponzu as a dip. In combination with olive oil for dressings, ceviche or shoyu-based marinades. There are no limits to your imagination.