Yuzu koshō

It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.

[5] Originally yuzu koshō was made by families, but mass-produced versions showed up on the market.

It grew even more in popularity when Fundokin (フンドーキン), a major producer of shoyu and miso in Kyushu, began making yuzu koshō.

Originally, yuzu koshō was used in nabemono, but it is now also found as a condiment for tsukune, udon, miso, sashimi, tempura, and yakitori.

Calbee makes snack foods such as potato chips that are flavored as yuzu koshō, but they are found in only certain locations.