Yuzu Kosho Green matcha The blade is ground on

The blade is ground on both sides – making it it a knife suitable for right-handed or left-handed chefs

Author: Yoko Kumano

The Oakland shop and bar

These marks should scrub off

this shochu is aged in oak casks for 3-5 years to develop a rich complexity akin to whisky

Yuzu Kosho Green matcha The blade is ground onGreat for udon, nabe, soba, and dabbing on grilled meats, this savory, spicy paste is a mixture of unripe, green yuzu peels and green chiles. We love mixing a dab of this yuzu kosho with avocado for a hearty topping on toast. Green yuzu kosho is made with not yet ripe, green yuzu peels and green chiles, making it spicier and tangier in taste than its red counterpart, which uses ripe yellow yuzu peels and red, hot chiles. Yuzu Kosho is a Japanese paste