Green Yuzu Kosho, 50 g

Yuzu kosho is Kyushu’s answer to hot sauce: the zest of unripe yuzu citrus, pounded with green chillies and salt and left to mature for a few weeks. The result is bright, sharp and intensely aromatic, with a heat that builds slowly.

Try a small dab with grilled chicken, in a bowl of udon, stirred into mayonnaise or whisked into a vinaigrette. Refrigerate after opening; it keeps for a year.