About
Yuzu kosho is a traditional Japanese condiment made from yuzu peel, chili peppers, and salt.
Fumiko Fresh Yuzu Kosho is made in Munakata, Fukuoka, with no artificial additives or preservatives.
How It’s Made
The yuzu and chili peppers are grown in 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.
Flavor and Aroma
What stands out first is its clear, fresh aroma. The natural fragrance of yuzu gently opens and spreads.
The saltiness is mild, with no bitterness or off-notes, and the finish is clean.A gentle heat adds depth without overpowering the dish.
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 gentle heat work beautifully with fresh fish.
It also works well as a dipping sauce alongside boiled pork or chicken, or with potage. For something a little more complex, I mix it with soy sauce and black vinegar, or with miso, to make a dipping sauce.
It pairs well with noodles, soups, and even mild cheeses. When something feels a little missing, a small amount adds a subtle accent and helps it feel complete. It adds well to condiments you already have on hand, and feels especially at home with mild, simply prepared dishes.
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
- Sold frozen, stays soft enough to scoop
- Store frozen
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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