Vegan Friendly

Yuzu Kosho Pepper Paste 90g(3.17oz) YAMASAN KYOTOUJI

(46)

$20.25 USD

Peel Yuzu, and chop the zest into fine pieces. Add fresh green pepper & salt to the zest and grind. Very simple recipe with very simple ingredients. Therefore, the ingredients decide almost everything. One commitment to the recipe is the extent of grinding. By grinding modestly on purpose in order to leave the texture of grains, you can enjoy full flavor of the fine ingredients. Not only as Japanese style condiments, but also for Italian, French, Chinese and other cuisines. You will discover your own creative recipes for the simple, but deep seasoning. ?Put in the refrigerator after opening.

Originally from the local area of Kyushu where it originated, Yuzu Kosho has been employed as a condiment for hot pot, miso soup, and sashimi. The term "Kosho" has long been used to refer to chili peppers in the region, leading to the naming of this versatile seasoning as Yuzu Kosho.

Carefully Selected Materials

Green Yuzu Citrus

Compared to the yellow yuzu, the summer green yuzu boasts a sharply refreshing aroma characteristic of the vibrant season. Stuffed with the aromatic essence of yuzu, which is cultivated entirely in the natural surroundings of Yamaguchi Prefecture, once the bottle is opened, the invigorating scent becomes prominent.

Green Chili Pepper

When it comes to crafting Yuzu Kosho, the level of spiciness in the green chili is crucial. The maker meticulously selects high-quality chilies with a refined level of heat.

Salt of Hagi

The seawater is slowly boiled for over 40 h using the traditional Japanese cooking method, "Boiling in the caldron" until it crystallizes. By doing so, the balance of contained nutrition does not differ from the natural condition of sea. Also, the far infrared rays of the pot make the salt mellow.

Enjoy Using It in Various Dishes

For Seasoning Meat

The invigorating aroma of yuzu peel and green chili pepper complements various meats, enticing and whetting the appetite.

Goes Well with Italian Cuisine

It pairs harmoniously with olive oil, garlic, and cheese, making it a delightful addition to Italian dishes like pasta, pizza, and Ajillo.

As An Accent for Soup

Try dissolving it in a simple-flavored soup; the aromatic spice will add a fine accent.

With Cheese and Vegetables

We recommend pairing it with creamy cheese or using it to create a flavorful vegetable dip.

Enjoy your dishes with yuzu kosho

Yuzu kosho is a delightful Japanese condiment made from yuzu citrus zest, chili peppers, and salt, offering a unique blend of citrusy brightness and spicy heat. It pairs wonderfully with various dishes, adding a zesty kick. Here are a few delicious ways you can enjoy yuzu kosho.

Matcha Kagariibi packaging with matcha powder and leaves on a white background

Japanese Culinary Matcha KAGARIBI（Best Before：2026.10.26）

(2)

~~$30.00 USD~~From $20.00 USD

Honey Ginger Black Tea

(1)

From $19.99 USD

[Authentic Sri Lankan Black Tea]

Sri Lanka is renowned as a leading producer of black tea.
Thanks to its unique geography and climate, the tea grown there boasts exceptional quality.
We’ve blended this premium Sri Lankan tea with fragrant ginger and domestic honey to create Honey Ginger Black Tea.
The warming flavor of ginger and the natural sweetness of honey combine perfectly in this convenient tea bag format.

[Stay Warm with the Power of Ginger!]

When ginger is heated and dried, its main components change, enhancing its ability to warm the body.
Let the power of ginger warm you from the inside, supporting circulation and beauty.
For those concerned about beauty and health issues caused by feeling chilly, this tea helps support the body’s natural heat production.

[Naturally Sweet with Nutrient-Rich Honey]

Honey is rich in vitamins, minerals, and amino acids.
It contains B vitamins (B1, B2, B6), folic acid, vitamin C, vitamin K, biotin, as well as potassium, sodium, calcium, magnesium, and iron.
As a highly nutritious food, honey has been valued throughout history and incorporated into many aspects of daily life.

[Did You Know Honey Tastes 1.3 Times Sweeter than Sugar?]

Did you know that honey tastes 1.3 times sweeter than sugar?
For example, if a recipe calls for 3 tablespoons of sugar, you only need 1 tablespoon of honey — cutting carbohydrates by up to 40%!
If you love sweetness but worry about sugar intake, this low-carb Honey Ginger Black Tea is the perfect choice.

[Just Add Hot Water! Convenient Storage]

Each portion is packed into an individual tea bag, so you can simply add hot water and enjoy anytime.
Packed in a resealable pouch for easy storage.
Take a relaxing break during work or household chores, or warm up on chilly nights.
Honey Ginger Black Tea is a delicious way to support your beauty and health from within.

Product Name: Honey Ginger Black Tea
Ingredients: Black tea (Sri Lanka), ginger, dextrin, honey / flavoring, sweetener (aspartame)
Net Weight: 60g (2g × 30 tea bags) × 3-pouch set
Best Before: See package for date.
Storage: Store at room temperature, away from direct sunlight, high temperatures, and humidity.

Shiitake Mushroom Umami Powder 40g(1.41oz)

(6)

$13.91 USD

Umami Vegan Dashi Stock 6g×15Packets (Before Before:2026.6.13) YAMASAN KYOTOUJI

Umami Vegan Dashi Stock 6g×15Packets (Before Before:2026.11.30)

(1)

~~$17.99 USD~~From $12.99 USD

Premium Tamari Soy Sauce 360mL(12.1floz)　

(1)

$27.53 USD

Mulberry Leaf Powder 100g

(6)

$26.00 USD

Japanese Semi-Dried Shio Rice Koji 250g(8.8oz)

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$19.70 USD

Bring ‘live’ koji into your everyday cooking.

What is Koji Culture?

Koji culture is the basis of traditional Japanese fermented foods such as miso and soy sauce, used since ancient times.

The enzymes produced by koji culture enhance the umami and sweetness of food, helps support digestion and absorption, and have a prebiotic effect that produces oligosaccharides.

This product is made by adding salt to rice koji and producing them to semi-dry which helps to keep the koji culture alive. Experience a richer umami and a positive effect than dried koji or paste.

Multipurpose Shio Rice Koji

Marinate with meat and more

When marinated with meat or fish, it brings out the umami and sweetness.

Aim for 10% of the weight of the ingredients and adjust to your taste.

Making Fermented Seasoning

Add it to paste or pureed vegetables and let it ferment to create your own original fermented sauce.

It can also be used to make koji pickles.

Add to Soup

Adding it to soups and stews will enhance the umami and richness. Just add it and simmer.

Making Shio Koji

Combine equal amounts of water and salted rice koji in a container.

Place it in a pot of 140°F water overnight, then allow it to ferment naturally.

Homemade Fermented Food Recipes Using Semi-dry Shio Rice Koji

Recipe 1

Lemon Koji Syrup

Ingredients (For 3 lemons) 3 lemons, 1.1 times the weight of lemons granulated sugar, 3tbsp salted rice koji

Cut the lemon 5mm slices and remove the seeds. 2. Starting from the bottom of the container, alternate layer of sugar, and lemon in that order. 3. When you reach the top half of container, layer the lemon, semi-dried salt koji, and sugar in that order, then leave at room temperature with the lid half open. 4. Stir thoroughly once a day. 5. Around 1 week before enjoying.

Recipe 2

Fermented Tomato Sauce

Ingredients (For 1 can of tomatoes) 1 can of tomatoes(400g) [A] 40g semi-dry salted rice koji, 1tbsp vinegar, 1tbsp mirin

Add the tomatoes and [A] in a container, leave the lid half open, and leave it at room temperature. 2. Stir thoroughly once a day. 3. It will be ready in about 5 days, then close the lid and store in the refrigerator.

Recipe 3

Fermented Tomato Soup with Cod and Potatoes

Ingredients (2servings) 2 cloves of garlic, 180g potatoes, 140g celery, 3tbsp fermented tomato soup(recipe2), 200ml water, 2 pieces of cod, 3/4 tsp salt

Chop the garlic and fry in a pan with olive oil. 2. Add the cut and soaked potatoes and finely chopped celery and stir-fry, then add the tomato sauce and water and simmer over medium heat for about 6 minutes. 3. Add the cod and salt and simmer for another 6 minutes.

Recipe 4

Koji Natto

Ingredients (1serving) 10g Dried Natto [A] 1/2 1 tbsp semi-dry salted rice koji, 1tsp Soy Sauce, 2tsp Mirin, 2tsp Cooking Sake

Rehydrate the dried natto. 2. Place the natto in a storage container and stir well. 3. Add [A] and mix well, then refrigerate for one day.

Recipe 5

Turnip & Apples Pickled in Koji

Ingredients (2servings) 200g turnip, A few turnip leaves, 100g apple, 1tbsp semi-dry salted rice koji

Cut the turnip into thin quarter rounds. Cut the turnip leaves into 1.1-inch pieces, boil leaves in salted water, soak them in cold water, and drain them well. 2. Cut the apples into thin slices with the skin on, dip them in salt water, and drain. 3. Put steps 1 and 2 and the rice koji into a food bag and knead well. Remove the air and leave it in the refrigerator for about 2 days.

Umami Dish Recipes Using Semi-dry Shio Rice Koji

Recipe 6

Avocado and Shrimp Pasta with Koji Sauce

Ingredients (2servings) 100g Pasta, 1tbsp olive oil, 10 shrimp, 1/2 avocado [A] 1/2 1tbsp semi-dry salted rice koji, 100ml soy milk, 15g cream cheese

Mash half of the avocado and cut the other half into bite-sized pieces. Boil the pasta. 2. Add olive oil to a frying pan and fry the shrimp. 3. Once the shrimp is cooked through, add the avocado and [A] and mix until the cheese is melted. 4. Add the pasta and toss to combine.

Recipe 7

Koji Gratin

Ingredients (2servings) 2 potatoes, 3 slices of ham, 15g Unsalted Butter, 3tbsp Flour, 9.1fl oz Milk, 2/3tbsp salted rice koji, 2tbsp Cheese

Cut the ham into small pieces. Thinly slice the potatoes, boil them until firm, then drain. 2. Place the butter in a pot over low heat and once melted, make a white sauce, add the salt koji and remove from the heat. 3. Add Steps 1 and 2 into an oiled ovenproof dish, sprinkle cheese on top, and bake in a 436°F oven for 12-15 minutes until golden brown.

【The basis of umami and health】 This product is the base of a traditional Japanese fermented food made by adding salt to rice koji, which is made by fermenting steamed rice with koji culture. Koji cultures are essential for making Japanese traditional fermented foods such as miso and soy sauce. This product is made from semi-dried salted rice koji containing live koji cultures, bringing a rich umami to your cooking and a positive effect on your daily life.
【Live Koji Culture】 Live koji cultures contains many digestive enzymes such as amylase and lipase. By marinating meat or fish in it, the live koji cultures softens the ingredients and brings out their umami and natural sweetness. Koji culture acts as a prebiotic, producing nutrients such as oligosaccharides and dietary fiber for beneficial culture (probiotics).
【Easy to Make Fermented Foods】 It can be used as is without soaking in water. The fermentation power of live koji culture is stronger than that of dried koji or paste, resulting in a richer umami flavor. Mix it with vegetables or rub it in to make Japanese-style pickles. Shio koji can be made by adding water and fermenting it. You can also make your own homemade miso by combining it with soybeans.
【No Additives】 Semi-dry salted rice koji is made with only rice koji and salt, and contains no additives. It is gluten-free, MSG-free, sugar-free, and vegan-friendly.
【Versatile】 Semi-dry salted rice koji can be used in a wide variety of dishes other than fermented foods, adding umami to them. Add it directly to soups and stews and simmer. When marinating meat or fish, use 10% of the weight of the ingredients as a guideline and adjust to your liking. The rice part of rice koji is highly nutritious, so eat it without rinsing it off. It is also recommended for pasta sauces and omelets. For details, please see the recipes on the page.

Shichimi Togarashi Hot Chili Paste 70g(2.4oz)

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$17.73 USD

Shichimi Togarashi Paste

A Traditional Japanese Seasoning in a Flavorful Paste Form

【Fragrant & Authentic】 Made from the iconic shichimi togarashi spice mix, this paste is prepared with minimal heat to preserve the natural flavors of each ingredient.

【Spicy & Umami】 Enjoy a delicious balance of chili heat, yuzu citrus, sansho pepper tingle, and the umami richness of sesame and seaweed.

【Sansho Pepper】 We use fresh, crushed Japanese sansho pepper for its signature numbing spice and citrusy aroma.

【No Additives】 This vegan, gluten-free, sugar-free paste contains no preservatives or artificial additives.

【Versatile Usage】 Perfect for meats, stews, noodles, dips, and stir-fries. Mix with mayonnaise for an easy spicy sauce!

⚠️ Proposition 65 Warning: This product may expose you to lead. Visit P65Warnings.ca.gov for more info.

Delicious Recipes

1. Mapo Tofu with Red Miso Powder

Tofu (300g), Minced Pork (150g), Green Onion, Garlic, Ginger
[A] Cooking Sake (2 tbsp), Soy Sauce (1.5 tbsp), Red Miso Powder (1.5 tbsp), Shichimi Paste (1 tsp), Sugar (1/2 tbsp), Hot Water (1 cup)

1. Make the seasoning mix [A].
2. Lightly drain tofu. Stir-fry pork, garlic, and ginger.
3. Add [A] and tofu, then thicken with starch slurry. Serve hot.

2. Pasta Arrabbiata with Shichimi Paste

Pasta (200g), Salt, Shichimi Paste (1/2 tsp)
[A] Olive Oil (3 tbsp), Garlic, Onion (1/2)
[B] Canned Tomatoes (400g), Consommé (1/2 cube), Sugar (1 tbsp)

1. Boil pasta. Sauté [A] until onions caramelize.
2. Add [B], simmer. Stir in Shichimi Paste. Toss with pasta and enjoy!

3. Pork Belly with Spicy Sauce

Pork Belly (200g), Cucumber, Cherry Tomatoes
[A] Shichimi Paste (2/3 tbsp), Sugar (2 tsp), Vinegar (2 tsp), Soy Sauce (2 tsp), Sesame Oil (2 tsp), Water (2 tbsp)

1. Mix [A] for sauce. Boil and slice pork.
2. Arrange vegetables, top with pork, drizzle sauce over.

4. Coriander Salad with Chicken

Coriander (half bunch), Chicken Breast (120g), Cherry Tomatoes
[A] Olive Oil (1 tbsp), Shichimi Paste (1 tsp), Lemon Juice (1 tsp)

1. Boil and shred chicken.
2. Mix [A] with tomatoes and chicken.
3. Add coriander, toss and serve.

5. Minced Meat Miso Lettuce Wraps

Minced Pork (300g), Miso Powder (2.5 tbsp), Shichimi Paste (1 tsp), Sugar (2 tsp)

1. Stir-fry pork. Add miso, shichimi paste, sugar.
2. Stir until cooked through. Serve wrapped in lettuce leaves.