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Classic Japanese condiment packed with aroma and flavour of fresh yuzu with fresh chilli heat.
Kosho can be served on the side of the plate with almost anything and makes an excellent topping to canapés.
Add to soy sauce for dipping sushi or sashimi or teaspoon to any bowl of soup you want liven up.
Combine with one of our ponzus to add extra yuzu zing and chilli fire.
Chilli pepper, fresh yuzu peel, salt
Protect from direct sunlight, refrigerate once upon.
Hot-Smoked Salmon and Mooli Canapes with Kosho and SeaweedThinly sliced Chinese radish filled with a hot-smoked salmon and crème fraîche mixture along with mixed seaweed soaked in Sushizu sushi vinegar. Topped with just a taste of green, red, and black Kosho paste for a zingy and refreshing heat that complements the richness of the filling perfectly.See image 2, left