yuzu chili koji 100ml

Naturally fermented, unfiltered, live, gluten-free, vegan, handmade in Berlin

Organic Yuzu Chili Koji is a spicy paste that combines the intense and unique aroma of yuzu with the floral heat of organic yellow Turuncu chillies. The result is a full range of floral, tart and spicy flavours. Our Yuzu Chili Paste is made with organic yuzu from France and Demeter organic Turuncu chillies grown especially for us in Schwerin.

The taste of Yuzu Chili Koji is similar to that of Yuzu Kosho, a well-known Japanese seasoning paste made from yuzu, chilli and salt. In Japan, Yuzu Kosho is traditionally used to enhance stews such as nabe and oden, as well as various fish dishes.

Our Yuzu Chili Koji also goes well with salad dressings, delicate vegetable dishes, grilled fish, shrimp and sashimi. You can also enjoy the paste with gyoza and natto.

Our organic Yuzu Chili Koji is our own variation on Yuzu Kosho and Shio Koji, combining the spicy, floral and tart aroma of Yuzu Kosho with the salty, enzymatic properties of Shio Koji paste. This means that organic Yuzu Chili Koji can be used not only as a seasoning, but also as a marinade, similar to Shio Koji. Unlike the use of hot peppers in yuzu kosho, we use organic Turuncu spiral chillies for our paste. These chillies ripen to a yellow colour, have a floral character similar to that of habanero chillies, but remain significantly milder than the latter. Thus, the Turuncu chilli not only emphasises the yellow colour of the yuzu, but also its floral note.

Shio Koji is rice inoculated with koji (also known as Aspergillus oryzae) that is fermented together with water and salt. Koji, a noble mould, plays a crucial role in the production of many foods in Japan and is just as suitable for consumption as other mould cultures used to mature salami or cheese. Koji is traditionally cultivated on steamed rice, grains or legumes and has been a tradition in China and Japan for thousands of years.

Rice* 31% (Piedmont), spring water (Hameln-Pyrmont), yuzu* 16% (Corsica), Turuncu Spiral* 14% (Schwerin), sea salt (Algarve), A. oryzae.

* from certified organic cultivation

DE-ÖKO-070 (organic inspection body)

Find out more about our raw materials here.

Our Yuzu Chili Koji has a best-before date of 12 months from bottling, but it usually keeps for much longer. Warm storage temperatures can activate and accelerate fermentation, which can lead to the formation of bubbles and pressure build-up in the jar. We recommend storing Yuzu Chili Koji in the refrigerator to slow down fermentation and preserve quality as much as possible.