Aromatic yuzu peel meets tangy rice vinegar and green peppers with a hint of heat in this uniquely Japanese hot sauce. It’s crafted with yuzu from the Higashimera region of Japan’s Miyazaki Prefecture (known for yielding exceptionally fragrant fruits) and—for a touch of acidity—a rice vinegar that was carefully selected after tasting hundreds of different options. The green pepper offers a satisfying bite without being overwhelming: Think of it as a citrus-flavored Tabasco that’s a little less hot, so it’s even more versatile.
It’s made with the fragrant rind of the yuzu fruit—a cousin of lemon that grows wild in China, the Korean peninsula and Japan. The yuzu used in the sauce is particularly special: It’s cultivated in the Higashimera region of Miyazaki Prefecture (an area famous for its extra-aromatic fruits) and hand-peeled to capture as much of the citrus’ fresh fragrance as possible.
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Although this refreshing hot sauce has a decidedly Japanese flavor, it can enhance all kinds of savory dishes. We love a drizzle on ramen, udon soup noodles, hot pot, yakitori skewers, grilled fish and steaks—it’s even good in salad dressings. It also brightens and boldens raw fish dishes like sashimi, carpaccio and ceviche. You can even make your own original sauces by mixing Yuzusco into soy sauce or mayonnaise. It accompanies cheese very well, too, so you can serve it with cheese plates or add a dash to pizza. It is also perfect for making spicy cocktails like Bloody Marys or spicy margaritas.
Shake well. Refrigerate after opening.
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