This year we had a box of amazing kishu mandarins. These tiny mandarins are a tiny, seedless variety native to Japan. The kishus are difficult to grow and are only grown in a couple of small orchards. They are hand harvested one month during the year. Our fruit came from a farm less than an hour away with 100 trees.
We've taken these tiny flavor bombs and salt preserved them with chiles for a special jar of Kishu Koshu. This traditional Japanese seasoning is typically made handmade into a paste. We've kept the yuzu whole so you can chop the fruit into pieces to season any dish.
This condiment is traditionally used in hot pot soups but we'd add it to our winter stews, mix it into our salad dressing and we might just lick the salty, spicy jar! You can also add slices to steamed vegetables and cured meats.
This salty, slightly sour condiment has some of heat in the jar as well! This might be one of our new favorite condiments.
Jar size: 6 oz
Ingredients: Kishu mandarins, sea salt, orange juice, Korean chili flakes, Korean chili threads.
