Oyama, Yuzu Kosho Hot Sauce, 100ml
Yuzu kosho in a bottle. A pourable green yuzu hot sauce from Ohyama Foods in Miyazaki.
Marcy is a liquid take on yuzu kosho (柚子胡椒), the Japanese paste of yuzu peel, chilli and salt. Ohyama Foods (大山食品) builds it on vinegar, so instead of a paste you get a shakeable hot sauce with the yuzu perfume and green chilli heat of yuzu kosho. The maker launched it in 2009 and named it after the nickname of the chef who co-developed it; the label credits Marcy, owner-chef of Ren's. Use it the way you would use Tabasco, on anything. 100ml glass bottle.
Pairs with: Tosa Green Yuzu Kosho, 50g, Kanzuri Snow-Aged Chilli Paste and Japanese Pure Yuzu Juice.
Why Chefs Choose This
- Yuzu kosho, pourable: all the citrus and chilli of yuzu kosho in a sauce you can shake over a plate.
- Sharp and hot: the vinegar base and green chilli give a bright, clean heat that cuts through fat.
- Works everywhere: as happy on pizza and tacos as on gyoza, sashimi or soba.
- Chef-developed: created with a chef and made by a Miyazaki fermented-food maker founded in 1930.
How to Use
- Japanese classics: shake over karaage, gyoza, soba, yakiniku or grilled fish.
- Western dishes: finish pizza, pasta, eggs or a cheeseburger with a few dashes.
- Mayonnaise and dips: stir into mayonnaise or soured cream for a yuzu chilli dip.
- Marinades and drinks: add to marinades for chicken or pork, or a dash to a Bloody Mary.
Yuzu kosho (柚子胡椒) is a seasoning from Kyushu, in southern Japan. Yuzu (柚子) is the fragrant Japanese citrus; kosho (胡椒) normally means pepper, but in the Kyushu dialect it means chilli, which is why the name sounds odd to outsiders. Traditionally it is a paste, ground from yuzu peel, chilli and salt and served in tiny dabs with hot pots, grilled chicken and sashimi. Ohyama Foods is in Aya, a town in Miyazaki Prefecture on Kyushu, and has made vinegar and fermented foods there since 1930. Marcy turns the paste into a pourable sauce. The maker says the green version tastes sharper and hotter than its red one.
Learn more: What is Yuzu? And Other Japanese Citrus
What does yuzu kosho hot sauce taste like?
Citrus first. The yuzu perfume, somewhere between lime, grapefruit and mandarin, hits the nose before anything else. Then the vinegar brings a clean sourness and the green chilli builds a quick, bright heat that fades cleanly rather than lingering. Salt ties it together. Compared with a paste yuzu kosho it is lighter and more acidic, and easier to spread across a whole dish. Compared with a Western chilli sauce it is more fragrant and less fruity-sweet, which is why it sits so easily on Japanese food as well as fried chicken and pizza.
| Type | Yuzu kosho hot sauce 柚子胡椒 (liquid yuzu and green chilli seasoning) |
| Brand | Marcy, made by Ohyama Foods 大山食品 (founded 1930) |
| Key Feature | Vinegar-based, pourable take on yuzu kosho; launched 2009 |
| Origin | Aya, Miyazaki Prefecture, Japan |
| Volume / Format | 100ml glass bottle with flip cap |
| Best Used As | All-purpose hot sauce for Japanese, Western and Chinese dishes |
What is the difference between yuzu kosho paste and yuzu kosho hot sauce?
The paste is the traditional form: yuzu peel, chilli and salt ground together and used in tiny dabs, like wasabi or English mustard. It is intense, salty and best on the side of a plate. The hot sauce is built on vinegar, so it pours and spreads. It is more acidic and less concentrated, which makes it easier to use across a whole dish, from a pizza to a bowl of noodles. Many kitchens keep both: the paste for precise seasoning of grilled meat and sashimi, the sauce for shaking over fried food and finishing at the table.
Is it very hot?
It is lively rather than punishing. The heat comes from green chilli and arrives quickly, but it is balanced by the vinegar and the yuzu fragrance and fades without lingering for long. The maker describes the green version as sharper and hotter than its red sibling, so treat it as a medium hot sauce. Start with a few dashes and build up. Shake the bottle with the cap closed before each use, as the yuzu and chilli settle to the bottom.
How should I store it after opening?
Keep it capped and in the fridge once opened, and shake well before each use because the solids settle. The vinegar base makes it a stable sauce, but the fresh yuzu aroma is at its brightest in the first weeks after opening. Before opening, store it somewhere cool and dark, away from direct sunlight. Check the best-before date on the bottle.
SKU : S0010