I was gifted some seasonings and sauces from a friend who lived in Japan. Any tips and ideas how I should use these?

6 comments

1. From left to right: Kyushu Ichimi (chili powder from the Kyushu region of Japan), Oyster Sauce, Spicy sauce (all that the bottle says is that it can be used on anything), Momiji oroshi (grated daikon with a kind of Japanese chili), yuzu kosho (yuzu pepper), and cinnamon sugar.

2. The yuzukosho is salty with a really nice citrus chili taste. Good on a steak that’s under salted when cooked. Pork would also be good. Just go lighter than normal on salting the meat. The ichimi is great for anything that could use a little chili kick.

3. Yuzu Kosho is great with Avocado and Tamari. Avocado Nigiri with a little dab of yuzu kosho and a reduced tamari glaze is really nice. I have also made a yaki onigiri stuffed with avocado and yuzukoshho.

4. The London ramen chain Bone Daddies do (did?) an amazing side dish of broccoli with yuzu kosho mayonnaise dipping sauce.

   Can absolutely recommend giving that a go. Even if you don’t like broccoli, the mayo goes with a lot of things!

5. I can talk about Yuzu Kosho (2nd from the right).

   You can use it as a seasoning on peperoncino.　Also, you could add it to tofu when you eat it with soy sauce.

   This YouTuber shows an example of how to use Yuzu Kosho: How to make Yuzu Pepper Pasta => https://www.youtube.com/watch?v=MxnLlr14sPs

6. Oyster sauce is made by boiling oysters and vegetables. So, adding a small amount of it to the soup makes the soup delicious.