Coming from Beppu, Kyushu department in southern Japan, this salty and powerful condiment brings a nice balance between green pepper (kosho) and the freshness of yuzu, without bitterness.
It enhances seasonings, marinades, sauces, etc. It is enjoyed as an accompaniment to grilled or poached fish, grilled white or red meats, shellfish, smoked salmon, mixed salads, vegetables, fish or beef or veal tartars, etc.
