Yuzu kosho is a Japanese condiment made from yuzu peel, chili peppers, and salt — bright, aromatic, and a little spicy. Fumiko Fresh Yuzu Kosho is made in Munakata, Fukuoka, with no artificial additives or preservatives.
How It’s Made
The yuzu, chili peppers, and salt are all sourced from Kyushu, Japan. Each yuzu peel is checked by hand, and only the outer peel — where the fragrance is most concentrated — is used.
After preparation, it is quickly frozen to preserve its color and aroma.
Even when frozen, it remains soft enough to scoop, so you can use only what you need.
Aroma
What sets it apart from regular refrigerated yuzu kosho is the aroma. The fresh, clear fragrance of yuzu opens up immediately.
Flavor
The saltiness is mild, with no bitterness or off-notes, and the finish is clean. A gentle heat from the chili adds a bright accent.
How I Use It
My favorite way is to mix it with soy sauce and use it in place of wasabi with sashimi. The yuzu fragrance and clean spice work beautifully with fresh fish.
It also works well as a dipping sauce for steamed pork, chicken, or white fish, or mixed into a sauce or dressing with condiments you already have on hand.
For example:
Soy sauce + black vinegar + yuzu kosho → dipping sauce for hot pot or gyoza.
Soy sauce + black vinegar + olive oil + yuzu kosho → dressing.
Miso + mayonnaise + yuzu kosho → dip.
When something feels a little missing, a small amount helps bring it all together.
Where to Buy
Available at Fumiko’s official store → fumikonoyuzukosho.stores.jp
Key Details
- Made in Munakata, Fukuoka
- No artificial additives or preservatives
- Varieties: green, yellow, red, black (limited editions available occasionally)
- Sold and stored frozen — stays soft enough to scoop
Closing
Even a small amount can add depth.
It’s the kind of ingredient that quietly brings a dish into balance.
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