And say yuzu pepper, anyone that can think of, I think in the pot cooking. Get boiled a variety of ingredients in the pot with some nice soup. At that time, I think the image is Yuzu pepper, that to use as an accent flavor. But, I had met the other day that "will consider the menu for eating delicious yuzu pepper", was a dish, such as if it were the leading role. Hita, Oita Prefecture Maetsue the town, which is said to birthplace. Of old-fashioned in its land, it is made to have Kawazu house yuzukosh? of raw materials in the unchanging recipe citron, pepper, salt only. That's why, you have survived also sticking to the choice of materials. Yuzu is pesticide-free, additive-free. Those that have been grown in the violent highlands of temperature difference only carefully selected uses. Citron that grows in the harsh environment is trying to protect the fruit, the skin becomes thick, because oil that inevitably scent of the original will be plenty. Pepper, Oita of specified farmers, give you from the seed. Spicy has come before, we asked to create a breed that has a feature that then Suddenly disappear, we use. In the salt, the result of trial and error, we arrived in Nagasaki of sea salt. Kawazu house yuzu pepper is the texture of a big difference with other companies. Smooth without grain feeling of skin of citron, when you put in the mouth, pungent flavor and chili citron is spread fluffy in the mouth at the same time. This is because the skin of Yuzu also pepper are also to ground just as fine. A result, yuzu pepper became a paste is a dish fit for any dishes. Other than the pot cooking, miso soup and meat dishes, so good, such as the compatibility also pasta, as a finish to tighten the taste of the dishes, please use.
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