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Description
Add a splash of Marcy liquid yuzu kosho to soups, stir fries and hot pots. It has a fresh, lemony flavour with punchy chilli heat.
Yuzu kosho is a Japanese condiment made with red and green chilli peppers, yuzu peel and salt. Once fermented, it is used to add heat to sauces, broths and grilled meat.
Unlike traditional yuzu kosho, which is quite thick, this liquid version is thin and sauce-like. It’s easier to add to dressings and dipping sauces. The addition of vinegar gives it a distinctive freshness and acidity.
Add this spicy, tangy sauce to salad dressings and ramen broth. You can drizzle it over grilled fish or add it to sauces for dumplings and tempura. It’s very versatile, giving everyday dishes a tangy chilli kick.
Keep in a cool place, away from sunlight. Refrigerate after opening and consume within one year.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Brewed vinegar, yuzu kosho (yuzu (20%), green chili pepper, salt), red chili pepper, salt (1%)
