YUZU KOSHO / All-Oita

Yuzu kosho is a seasoning known for its tangy spiciness and refreshing yuzu aroma. Although there are various theories, it is said to have originated in Hita City. In the Kyushu region, ‘togarashi’ (chili pepper) is referred to as ‘kosho’ (pepper). Yuzu kosho is prepared by grinding green chilli, yuzu peel and salt together. The flavour is enhanced when served with yakitori, nabe (hot pot) and sashimi.

Originally used as a preservative to extend the shelf life of food, it was handmade by each household and has a variety of characteristics depending on who made it, from fruity to sharply spicy or grainy. A wide variety of products are available in Hita City, as well as at airports and roadside stations in Oita, making it a fun choice for inquisitive diners. Playing an essential supporting role, a tiny amount can change the flavour of a dish completely. It has a savoury flavour that elevates ordinary dishes to something a little more special, and can be enjoyed in a variety of ways, not only in a traditional sense, but also more creatively in a modern style.