Use black yuzu kosho to liven up a bowl of rice, to top canapes or even rub into fish before grilling. This hot, fragrant paste is made with Japanese yuzu fruits for floral citrus notes, chilli peppers for heat, and bamboo charcoal for earthy mineral depth.

Yuzu kosho pastes are traditionally used to accompany Japanese hot pot dishes, or mixed with a little soy sauce to make a dipping sauce for sashimi. The paste is intensely flavourful, so a little goes a long way!

Keep at room temperature out of direct sunlight. Once opened, keep refrigerated.

Ingredients: chilli pepper (41.79%), salt, yuzu skin (27.86%), bamboo charcoal.