Yuzu kosho is a paste made with yuzu citrus rind, green chili peppers and salt. The yuzu is peeled by hand and only the top layer of the rind is used to avoid the bitterness. The salt used to make this product is sea salt from Okinawa, made in the traditional way of sun drying and crystallizing the salt in large boiling pots of sea water. No preservatives or artificial colors are added to this yuzu kosho. Yuzu kosho is a condiment from the Southern region of Kyushu and is delicious served with all kinds of meats and poultry, especially wagyu. The YkAO is made with yuzu rind and green chilies.
