The aroma of yuzu (Japanese citron) greets you as you walk through the stately eaves of MIFUKUAN’s workshop in a corner of Saga City, where the company was founded in 1918 with a reputation for its sake-kasu zuke (pickling with sake lees to preserve the abundance of seafood caught in the Ariake Sea). The company has applied this “pickling” technique to the production of its famous yuzu kosho for over half a century.

While oranges are widely produced in Saga, the Kawahara family, the founders of the company, focused on the potential of yuzu among other citrus fruits. In 1969, they opened a yuzu orchard. MIFUKUAN’s premium yuzu kosho series uses not only organic yuzu, but also organically grown chili peppers and salt carefully selected from sea salt all over Japan, and has become a favorite of top chefs. The series has been a hit with top chefs.

MIFUKUAN currently offers three types of premium yuzu kosho. The “Ao” variety, made with fresh green chili peppers and green yuzu, is fresh and refreshingly spicy. It is a great accent for carpaccio and avocado depp. The bright “red” color, with yellow yuzu and red chili peppers, stands out for its tangy and slightly spicy flavor, and is perfect for warm dishes such as oden and nabe. The gorgeous “Golden,” made by kneading in more aromatic yuzu peel than usual, is perfect as an accompaniment to Wagyu beef steaks and other dishes. Each product is also available in powder form for easy use in a variety of cooking situations. MIFUKUAN also offers yuzu juice, which has been processed to remove its bitterness, making it an effective addition to dressings and smoothies. MIFUKUAN’s products are JFS-B certified, and are manufactured in a factory that complies with HACCP mandates, so you can enjoy them with peace of mind.