Yuzu kosho is often described as a fermented Japanese condiment — but that’s only part of the story. This post explores how kosho really works, why ingredient choice and ratios matter, and how a Texas-made kosho can mature into something balanced, expressive, and deeply useful in the kitchen.

Taste a lighter, richer take on Japan’s fried chicken—Shio-Koji Karaage unlocks flavor like never before.