Citrus Green Chilli Paste (Green Yuzu Kosho)

Citrus Green Chilli Paste (Green Yuzu Kosho)This kosho is made by salting and fermenting yuzu peel and chillies separately for a year. They are then gently ground (using no heat at all) and blended together. Just a tiny amount of this kosho paste adds a fresh bright flavour burst to all kinds of dishes. It works particularly well with grilled meats and raw seafood. Also delicious mixed with mayonnaise as a dip! Please note we do not refund or exchange food products.

The pouring spout on this little pot makes it ideal for making sauces

It is also suited to regular garden tasks such as cultivating

It is the ideal tool to use before planting or sowing or when the soil becomes compacted

mild green almond aroma and a mild well-rounded fruity flavour with a light peppery finish

The knife glides over the timber

the head is specially designed to cut across the grain of the wood fibres (in contrast to splitting axes which are specially designed to cut along the grain of the wood fibres)

The lid inverts for use as a griddle

and then aged for at least three years

The Katsuoboshi is whole hand-cut

This will help to release any crumbs or debris caught under the wire and avoid clamping pressure being placed repeatedly on the same area of the glass rim

Drizzle over pasta

corn and medicinal herbs are planted to replenish the soil