Nihon Chomiryo Tabi
Kagura no Sato Ao Yuzu Kosho Green Yuzu Kosho (かぐらの里 青ゆずこしょう)
The story behind it
Shiromi, in Saito City, Miyazaki Prefecture, is a settlement in the mountains. It became the prefecture's foremost producer of yuzu.
Kagura no Sato is an agricultural production corporation that started there in 1978. Because the people who grow the yuzu and the people who process it are on the same ground, the fruit goes straight from harvest to their own plant. They use organic yuzu and organic chili pepper.
Ao yuzu kosho is made from the peel of still-green yuzu, green chili and salt. The aroma is sharper than versions made with ripe yellow yuzu, and the heat stands up more.
Yuzu kosho was born in Kyushu, though accounts of its exact origin differ. Even within Kyushu, Oita and Miyazaki use different yuzu varieties and different methods, and the aroma comes out differently.
How to use it
Use it on charcoal-grilled chicken or on jidori chicken sashimi. A small amount in udon or miso soup, as a dipping sauce for hot pot, or with white fish sashimi. It also works as a marinade for pasta or karaage.