Yuzu kosho is an aromatic paste with spicy umami that adds tint and depth to a variety of dishes. The heat from the chilli enhances the tastes, and provides invigorating heat. The recipe is low in salt, and contains nothing artificial. In fact the ingredients are just green chilli peppers, removed of their excess moisture, and the zesty skins of green yuzu, together with a small amount of salt. Mecenat suggest using the paste as an accompaniment with noodle dishes such as udon, soba or chilled somen. Or with sashimi, light miso soup, grilled chicken, yudofu… or any number of dishes. We recommend you try it in a cheese toasty. Ingredients: chilli pepper, yuzu, salt Size : 6x5x5cm / Weight:50g About Mecenat A ‘taste and variety’ centre not far from the Miyazaki border in eastern Kagoshima, Mecenat combine imagination and quality. Their name for example has complicated inspiration. Gaius Maecenas, a culture minister to the Roman emperor Augustus, was known for his patronage of the arts. The French word ‘mécénat’ refers to patronage today. Mecenat focus their patronage on the flavours and growing traditions of the Kirishima region of Kagoshima. In particular the yuzu farmers of a variety of ages, within its lush green undulations. They make yuzu dressings, pastes, senbei, sauces for shabu shabu and more.