Yakami Yuzu Kosho

Yakami Yuzu KoshoYuzu is the best tasting citrus fruit youve never heard of and is used broadly in Japanese cooking as an accent note. Yuzu Kosho Green is a Japanese condiment prepared from fermented yuzu, chiles, kombu, and salt. The paste is remarkably complex and packs a piercing clarity that works wonders as rub on meats or fish before cooking, blended with butter to dress vegetables or whisked into vinaigrettes and dressings for salad. Yuzu Kosho Red is spicier

halibut or scallops

Add to mayonnaise to mix into tuna or egg salad or add a thin layer to the inside of your next grilled cheese or turkey sandwich

Chris keeps his stocked with basics like cumin

Shakhurbai almonds have a crisp texture

it’s an extra step

for example

picked green and unripe then dried in the sun

Haku Matsutake Shoyu is a mushroom-infused soy sauce made with earthy

which have very acute blade angles

A little goes a long way in both sweet and savory applications

also known as Seville oranges

This 14-inch long stainless spoon does double duty as a cooking tool and serving utensil