ゆず胡椒

The best Yuzu Kosho directly from Hakata, Japan, the original Yuzu Kosho country.

ゆずとんがらしをご購入されたお客様の声 ゆずとんがらしをご購入されたお客様の声 柚子ごしょうに関するお問い合わせ
Since when did such word as "domestic produce," "additive-free" and "organic" come to mean safer, better food, we wonder? Home-made cooking was more common a couple of decades ago, but consumers have changed their ideas about food and now focus on quantity and cheaper produced goods. We seem to have forgotten the true meaning of food. And not just that, we have forgotten about our health. We are wondering if this change has perhaps negatively affected our physical and mental health. Yet recently, we see another trend in the food market. There is a growing percentage of people who are more interested in the quality of food rather than quantity; and the food market is following what people want. There are more and more people who have started to think about real health. We are also among those who are trying to find the true meaning of a traditional way of life through food culture despite various food trends.


Yuzu:
At our partner farm they produce a limited amount of the original type of yuzu citrus. It has a much thicker peel and richer flavor than other types. It also contains a high amount of rich vitamin C and food fiber called pectin in the peel and fruit.
Chili Pepper:
The chili we use is called “Yatsufusa Chili.” It’s not burning hot, but has a pleasant, mild hotness. To get the best out of its super flavor, we combine both the ripe red chili with the young green ones. Chili peppers are not just hot peppers, but vegetables that are rich in vitamins and carotin.
Dried Kelp:
Dried kelp is one of the most important ingredients in Japanese food culture. It contains glutamine acid and when it’s cooked with fish or meat it will immensely increase the taste of the food. We use dried kelp in making broth and as a seasoning. We select kelp harvested in the northern tip of Japan. That region produces the best kelp in Japan because the sea water in this region contains rich minerals. Kelp is rich in nutrients and is very good for our health.
Sea Salt:
The mineral rich sea salt we use is processed manually from clean marine water from the Genkai Sea. This mild natural salt helps to blend all the tastes and flavors of the ingredients into perfect harmony. It took much effort and time before we found this superior salt.
The taste of yuzu-kosho, or chili paste in yuzu flavor, varies depending on the ripeness of the ingredients. Usually, green chili, green yuzu peel and salt are used to achieve the fresh, sharp taste. On the other hand, red ripe chili, ripe yuzu peel and salt are used to make the mild ones.
“Yuzutonkarashi” was created by blending these two flavors. We also added kelp to this mixture for just the perfect balance.



Every year from September to November locals from around this orchard get together to work on preparation. Skilled workers with fast hands peel several hundreds of yuzu per day. The air in the farm shop is filled with the scent of fresh yuzu.
Many makers use peeling machines these days but we insist on doing the work by hand. Machines crush the fruit and ruin the flavor. So we choose to do this process by hand. It takes more time but the perfect result is worth it. We would like to provide “real food” to our customers. That’s what we do here.

We only use the original type of green and ripe yuzu, green and red chili. We salt them with sea salt and season with dried kelp. Please enjoy the taste of nature.
We have successfully reduced the percentage of salt usage by adding dried kelp. Kelp makes dishes taste better and deeper. Reducing salt from your diet is good for your health.
We chose this plastic packaging to prevent the contents from getting dried out. It can retain the yuzu moisture evenly right until you finish it. It is also very handy!


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福岡県福岡市博多区上川端町13-15 安田第7ビル5F Copyright (C) 2007 Tsunaba Honpo. All Rights Reserved.