Nihon Chomiryo Tabi
Kawazu Tsubu Yuzu Kosho (川津家謹製 粒柚子胡椒)
Stories about this bottle
The story behind it
Yuzu kosho is generally held to have come from the hills of Hita in Oita: yuzu peel, green chili, and salt. Kawadu Shokuhin in Maetsue was among the first to put this Kyushu staple on the market as a product.
Founded in 1963. Its flagship Tsubu Yuzu Kosho follows a method developed by founder Minenori Kawazu, who chopped the yuzu peel rather than grinding it. The coarse texture makes it a different thing from paste-style yuzu kosho: each bite bursts with yuzu aroma and chili heat.
The maker still keeps its mountain yuzu groves and its house blend. Here, the hot pot condiment becomes the main event.
How to use it
As a condiment for mizutaki, yudofu, and udon. Serve it with yakitori or karaage, or use it in place of wasabi with sashimi. It also goes remarkably well with pasta and carpaccio.