Citrus Green Chilli Paste (Green Yuzu Kosho)

This kosho is made by salting and fermenting yuzu peel and chillies separately for a year. They are then gently ground (using no heat at all) and blended together.

Just a tiny amount of this kosho paste adds a fresh bright flavour burst to all kinds of dishes. It works particularly well with grilled meats and raw seafood. Also delicious mixed with mayonnaise as a dip!

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