A typical condiment from the island of Kyushu, yuzu kosho is a blend of green chillies used before they are ripe, yuzu zest and salt. It’s all a question of proportions.
Traditionally used to garnish hot dishes such as Japanese hot pot (nabe), boiled tofu or poultry kebabs, it is increasingly found in combination with udon or soba noodles, as well as pizzas, meat and fish carpaccios, steaks and roast beef, or even pasta in light sauces, as it lends itself perfectly to mixing with olive oil.
About Aso Soy Sauce Brewery
Founded in 1864 at the foot of the Kuju mountain range, home to Kyushu’s highest peak, Mount Nakadake, Aso Soy Sauce Brewery makes its soy sauce and miso from naturally filtered, mineral-rich groundwater from past volcanic activity. The ingredients are selected from all over the island and the brewing is still done by hand: no metal or plastic utensils here! The miso is brewed by hand and the original taste is maintained through expertise. Aware of changing tastes and culinary trends, the company intends to protect the miso and soy sauce tradition for which Kyushu is famous while launching new products from time to time.
