Hagi yuzu-kosho maker growing its own chili peppers; aromatic paste of yuzu rind, chili and salt in green and red. Distributed in the US (e.g., Toiro) and gourmet channels.
The supplierFounded 1923 in Hagi, Yamaguchi (famed citrus region); vertically integrated — grows own chili for yuzu kosho; green and red varieties.
Why it sells abroadSelf-grown chili + Hagi yuzu; both green (sharp) and red (mellow) styles
Buyer's brief ✓ SOURCES VERIFIED
CertificationsAdditive-conscious / colorant-free (confirmed): Kishida Shokai (founded 1923, Hagi, Yamaguchi) makes yuzu kosho (green & red) from yuzu/daidai peel, chili, salt; no artificial color; grows own chili and oversees harvest-to-packaging. ORGANIC: not publicly verified (no organic cert).
Pack formatsSmall jars/tubes (~40-60g; 150g also sold) retail; foodservice on request (confirmed)
Shelf life6-12 months refrigerated (typical)
StorageRefrigerate
Minimum orderTypical: case via distributor
Lead timeTypical: from US importer stock 1-3 weeks; ex-Japan 6-8 weeks
CapacityTypical: artisan/regional scale
Container loadTypical: LCL/chilled consolidation
PricingPremium artisan condiment
OEM / private labelLimited; OEM not publicly verified
Wholesale & MOQYes (via distributors)
Key exporters & distributorsToiro Kitchen (US), Japanese specialty importers
Export regulationAllergen-light (yuzu/chili/salt); some refrigerated handling
Market demandStrong with chefs — yuzu kosho is a fast-growing premium condiment in US/EU
How to source itVia Toiro Kitchen (US) / Umami Insider / specialty importers
Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
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