Use red kabosu citrus kosho to make a bowl of rice or ramen explode with flavour! The intense paste is made with the rind of the kabosu fruit. The kabosu is a native Japanese citrus fruit with very sharp, sour juice and fragrant rind.
Try the red kabosu citrus koshu paste mixed with some soy sauce, mirin and sesame oil to make a savoury dip with a hot kick for sashimi, sushi, or thinly sliced grilled meats. A little of this paste goes a long way, so start with very small amounts and taste as you go.
Store at room temperature away from direct sunlight. Once opened, keep refrigerated.
Ingredients: kabosu skin (37.5%), chilli pepper (37.5%), salt.
Minimum shelf life: 1 month
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