[JAPAN PREMIUMS] Green Yuzu Kosho (Japanese Spicy Citrus Paste) [NO-MSG] 1.76 oz

This is the best spicy yuzu paste. I bought several different brands to try, and while they were all good, this one was by far the best. It is also the best value for the price. It makes a really wonderful and unique tuna salad for onigiri when mixed with Japanese mayo and a touch of miso paste! Yum!

this is a different brand than i normally get - liked it, but definitely quite a bit spicer than what I had before. great flavor though.

Literally use this on EVERY meal! It adds such a delightful, delicious, light, citrus-y, pepper-y flavor to whatever you put it on. A tiny bit goes a long way. I'm obsessed with using it on all meat and seafood, salad, veggies (raw or cooked), rice, and noodles. Now my co-workers are using every lunch too!

I like yuzu and spicy peppers, so I thought I knew what I was getting into. I wasn't expecting the paste to be mostly salt. Even a tiny amount made everything I tried it on unbearably salty. I threw it out.

I've been fortunate to live in Japan for many years and this is the best yuzu kosho available in the US. It's commonly served as a side seasoning for super premium meals like wagyu steak served in Japan's best teppanyaki restaurants. You can also find in served in casual steak houses where it's more affordable for families. The combination of salt + citrus + spice goes perfectly with beef and that's always been my preference. I keep it traditional and I don't use this with anything else other than beef but you could try it with other dishes you like. Just a tiny amount is needed per piece so don't be expecting a huge bottle of this stuff when ordering. It will last longer than you think.

Love yuzukosho (mix of Yuzu citrus peel and crushed red peppers), great in meat dishes and even noodles.This variety has too much salt for me, others can disagree. So many brands so I will try another.

It can make some really tasty stuff. I like to mix it with herbs that have been blended into a paste (I use a mezzaluna). Try adding a little mint or parsley with some scallions and chives and a single fillet of anchovie to get a astringent beautiful green sause. Mint is extremely fibrous so blend it well or use a mezzaluna to get it the same texture as the scallions/chives. From there you can cook it with the juices of the meat you're preparing. Just an idea I came up with that's pretty tasty, but balance of the ingredients is extremely crucial, and I'll let you discover that balance for yourself. I would suggest getting mint, scallions and chives into a paste first and taste that mixture before moving on, or add new herbs!

This product was as expected and very good quality. A little goes a long way.