“Kosho” is a traditional Japanese condiment made by fermenting chili peppers, salt, and citrus zest into a bright, spicy paste.
This spicy lemon Kosho is made with chilli peppers from Okayama Prefecture and lemons from the Seto Inland Sea. The yellow Daruma is filled with a refreshing lemon aroma and spicy green chilli peppers. Made with precious, fragrant lemon peel, only available in small quantities from carefully cultivated lemons in Ehime Prefecture.
It pairs well with meat dishes: fried chicken, yakitori, steak, white fish meunière, and sashimi. Enjoy a slightly different flavour from our popular green yuzu kosho.
“Kosho” is a traditional Japanese condiment made by fermenting chili peppers, salt, and citrus zest into a bright, spicy paste.
This spicy lemon Kosho is made with chilli peppers from Okayama Prefecture and lemons from the Seto Inland Sea. The yellow Daruma is filled with a refreshing lemon aroma and spicy green chilli peppers. Made with precious, fragrant lemon peel, only available in small quantities from carefully cultivated lemons in Ehime Prefecture.
It pairs well with meat dishes: fried chicken, yakitori, steak, white fish meunière, and sashimi. Enjoy a slightly different flavour from our popular green yuzu kosho.
[DETAILS]
Made in Okayama Prefecture, Japan
Net weight: 48g
Best before date: 1 year from date of manufacture.
*If not using for an extended period, refrigerate to preserve the flavour.
[INGREDIENTS]
Chili pepper
Lemon
Salt
[STANDARD USES]
Fried chicken, yakitori, steamed chicken, steak, yakiniku, gyoza, shumai, white fish sashimi, oily pasta, and oysters.
