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Post by ZolotoyRetriever on Jan 3, 2019 2:29:03 GMT
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Post by nutsberryfarm 🏜 on Jan 4, 2019 18:14:51 GMT
not yet! sounds good, tho. |
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Post by divtal on Jan 4, 2019 19:29:17 GMT
That sounds fascinating. Will look for it. Add Edit: Even if Yuzu Kosho sauce doesn't sound interesting, that website "ChefShop.com," is well worth a look. It offers a wide variety of Asian, Moroccan, Spanish, Italian and French foods. Most things are within reason, as far as price is concerned. However, if you're in the market for 100-year-old Balsamic vinegar you can pick it up for only $429.00 ... marked down from $450.  |
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Post by nutsberryfarm 🏜 on Jan 4, 2019 22:29:56 GMT
That sounds fascinating. Will look for it. Add Edit: Even if Yuzu Kosho sauce doesn't sound interesting, that website "ChefShop.com," is well worth a look. It offers a wide variety of Asian, Moroccan, Spanish, Italian and French foods. Most things are within reason, as far as price is concerned. However, if you're in the market for 100-year-old Balsamic vinegar you can pick it up for only $429.00 ... marked down from $450. Delish! |
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sunshine
Sophomore
@sunshine
Posts: 917
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Post by sunshine on Jan 4, 2019 22:30:00 GMT
It sounds good, but if it 'packs some intense heat', I won't be trying it. I just can't do spicy.
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Post by No_Socks_Here on Jan 5, 2019 11:42:57 GMT
I'll look out for it. I cook quite a bit of Asian dishes and this sounds like it would go good in some of them.
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Post by ZolotoyRetriever on Jan 5, 2019 20:26:40 GMT
nutsberryfarm 🏜, divtal, sunshine, No_Socks_Here
Okay, I finally found it at one of my local grocery stores that has an Asian section. I nearly missed seeing it on the shelf, because it comes in fairly small containers (I guess because it's so strong, a little goes a long way, so they only sell it in small quantities).
Anyway, there was some confusion on my part, because I came to discover it comes in both a green as well as red variety. I asked the Japanese girl who staffs that particular Asian section what the difference was. Her English is really bad, and the best I could get from her is the difference is that one is red, the other is green. Erm... okay, yeah, that was helpful.
Anyway, I basically tossed a coin and ended up just getting the green one, and will try the red one later. So I tried some of the green last night: it has the consistency of jam, so it's easy to just dip out small dabs. It's very pungent, very salty, and has a slight citrus peel note. I really liked it - it's pungency is very mouth-watering and makes your food melt in your mouth. One thing I noticed immediately is that it gave me a crazy craving for a cold beer. It's good stuff: I'll definitely be keeping some on hand around the kitchen. Can't wait to try the red variety.
btw, I found this link that explains the difference between the two:
umamimart.com/blogs/main/all-about-red-and-green-yuzu-kosho
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Post by divtal on Jan 5, 2019 21:31:55 GMT
Pungent, salty, citrus ... wow. I can't wait to try it. What food did you use it with? Or, did you just give it a taste, from the jar?
Now, I'll read about the difference between red/green.
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Post by ZolotoyRetriever on Jan 6, 2019 4:45:33 GMT
Pungent, salty, citrus ... wow. I can't wait to try it. What food did you use it with? Or, did you just give it a taste, from the jar? Now, I'll read about the difference between red/green. |
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Post by nutsberryfarm 🏜 on Jan 12, 2019 22:37:22 GMT
Pungent, salty, citrus ... wow. I can't wait to try it. What food did you use it with? Or, did you just give it a taste, from the jar? Now, I'll read about the difference between red/green. Sounds great! |
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Post by NJtoTX on Mar 31, 2022 3:11:43 GMT
I get Yozu Koshu hummus. Really like it. |
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