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.