Red Yuzu Kosho Pepperoncino

Just add a little bit to increase the spiciness.

Add this seasoning to garlic oil pasta to enjoy a refreshing yuzu-flavored peperoncino.

Not only pasta, it enhances the spiciness and flavor of various dishes such as simmered dishes, Japanese Stew, UDON, yakitori, gyoza, and stir-fried vegetables. Adding it to curry increases the spiciness and flavor.

[Recipe1] Stir-fried Eggplant and Chicken

Ingredients (2 servings)

2 Eggplants / 2 king trumpet mushrooms / Green beans (appropriate amount) / Chicken breast 200g / Soy sauce 2tbsp / Cooking sake 2tbsp / Sweet sake 1tbsp / Red Yuzu Kosho 1/2tsp

1.Cut vegetables and chicken into appropriate sizes. 2.Coat the chicken with potato starch. 3.Heat the oil and fry the chicken. 4.When the chicken is browned, stir-fry the vegetables as well. 5.When the vegetables are cooked, add all the seasonings and stir-fry until done.

[Recipe2] Red Yuzu Kosho Soup

Ingredients (2 servings)

Chicken breast 100g *Coat with Potato Starch / Spinach 50g / Whole shiitake mushroom:1 / Salt small amount / Cooking sake small amount / Yuzu pepper 1/2 tsp

*The salt from the yuzu pepper makes it salty, so we recommend adding less salt.

USING HOME-GROWN CROPS

We use yuzu and red chili peppers cultivated in a private farm. For the yuzu, we use the peel of a fully ripe, fragrant yellow yuzu. Yuzu peel is higher nutritious than the pulp, containing nutrients such as vitamin C and pectin.

HARVEST OF YUZU CITRUS

The best time to harvest bright yellow ripe yuzu is from November to December. Ripe yuzu is difficult to store for long periods of time, so it is processed immediately.

YUZU DRYING

The yuzu is washed, dried, peeled by hand one by one, and then finely chopped.

MIX

Ingredients are only yuzu, red chili pepper, and salt. A delicious spicy seasoning is made by mixing roughly grounded yuzu and red chili pepper with salt.