A classic table condiment found throughout Japan, kosho has now become a secret ingredient of America’s finest chefs. Fresh yuzu zest is combined with fresh chilis, sea salt, and kombu to create a bright and spicy chili paste that has a subtle umami finish. The red kosho is a bit more sweet and tomato-y than its green counterpart.
USES Just as useful as a citrus-spiked chili paste as it is a replacement for your favorite hot sauce. Use it in a marinade for meat or fish, a salad dressing, a bowl of ramen, or a pasta dish. Serve alongside fatty tuna or richer BBQ meats as a wonderful contrast, use as a cocktail mixer to spike your next bloody mary, or whisk a dab together with olive oil, salt, honey, vinegar and/or any of your other favorite dressing ingredients for an exciting kosho vinaigrette
COLOR/TEXTURE A rusty deep red or green, thick-textured paste
Net wt. 2 oz. (60 g.) X 2 (1 each kind)
Product of Japan
