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Raw material / 原材料Food ingredients

Yuzu Kosho (Yuzu-Chili-Salt Paste)

柚子胡椒 (Yuzu-koshō)

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Why source from Japan

Oita Hita is the recognised heart of yuzu kosho production; Kyushu's combined yuzu and chili supply chains are integrated for paste production.

Key spec

Salt 18-25%; capsaicin level varies by chili type (green Takanotsume mild, red Hokkaido Takanotsume hotter); 1-3 month fermentation.

Typical end-product

Premium retail jars for Western fine-dining channel, hot-pot bases, sashimi accompaniments.

At a glance

Suppliers listed
1 supplier
Typical MOQ
100–500 jars (50–100g each); 5–25 kg bulk paste
Typical lead time
6–10 weeks
Regions of origin
Oita (Hita, Yufu), Fukuoka, Kumamoto
Category
Food ingredients
Harvest season
Yuzu Aug–Oct (green); Nov-Dec (yellow). Production year-round.
Japan regulatory status
Food product; salt / capsaicin labelling under JAS
Japanese name
柚子胡椒
Romaji
Yuzu-koshō

About this ingredient

Fermented paste of yuzu zest, chili pepper (typically Takanotsume green or red), and salt — a signature condiment of Kyushu, especially Oita Prefecture. Production is concentrated in Hita and Yufu in Oita, with Fukuoka and Kumamoto also producing notable volume. The paste is fermented 1-3 months and traditionally used with grilled meat, hot pot, and sashimi. Increasingly featured in Western fine-dining as a Japanese citrus-heat condiment with the green-yuzu version commanding premium pricing.

Regulatory status

JapanFood product; salt / capsaicin labelling under JAS
EUFood import; allergen-free typical; capsaicin-content labelling per spice rules
United StatesGRAS; FDA Prior Notice required
ChinaGACC food facility registration; verify capsaicin import limits

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Last updated: 2026-05-04

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