Yuzu Kosho (Yuzu-Chili-Salt Paste)
柚子胡椒 (Yuzu-koshō)
Por qué hacer sourcing en Japón
Oita Hita is the recognised heart of yuzu kosho production; Kyushu's combined yuzu and chili supply chains are integrated for paste production.
Spec clave
Salt 18-25%; capsaicin level varies by chili type (green Takanotsume mild, red Hokkaido Takanotsume hotter); 1-3 month fermentation.
Producto final típico
Premium retail jars for Western fine-dining channel, hot-pot bases, sashimi accompaniments.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100–500 jars (50–100g each); 5–25 kg bulk paste
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Oita (Hita, Yufu), Fukuoka, Kumamoto
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Yuzu Aug–Oct (green); Nov-Dec (yellow). Production year-round.
- Estado regulatorio en Japón
- Food product; salt / capsaicin labelling under JAS
- Nombre japonés
- 柚子胡椒
- Romaji
- Yuzu-koshō
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; salt / capsaicin labelling under JAS |
|---|---|
| Unión Europea | Food import; allergen-free typical; capsaicin-content labelling per spice rules |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration; verify capsaicin import limits |