Yuzu Kosho is a Japanese seasoning or condiment paste made from yuzu skin or its juice, salt, and fresh chili peppers that is then cured between one week to one month. As a condiment it’s versatility can be used for all types of dishes and products. The flavor is spicy with a citrus flavor that is both refreshing and tantalizing to the palette. At Umami Kushi they use certified organic peppers from eastern Washington. This gives their product a fresh flavor. Use in soup, poached or scrambled eggs, as a salad topping, mixed with sour cream or plain yogurt to create a dip and spread, use as a marinade for fish or pork, it’s also great on fatty foods such as beef rib steaks, roast, pork belly, any types of fish cooked or sushi, poke, fried chicken, lamb, ramen, pho, rice, the list goes on and on….