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Kabosu kosho – the peel of fresh, aromatic Kabosu citrus fruit blended with fresh chilles. 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.
Fresh kabosu peel, red chilli pepper, salt
Protect from direct sunlight, refrigerate once open.
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