Kyoto's specialty: Kyoto Maiko Karako

1. Sansho pepper powder

In Kyoto, the spicy flavor of sansho has a refreshing tingling sensation and is not only used on unagi, but is also often used as a seasoning for udon and soba noodles. The domestically produced "Sansho" used in "Ochiya no Kosaisai" has a citrus aroma and a fresh and delicate spicy taste. The sharpness of the sansho pepper cleans the palate and leaves a pleasant aftertaste.

2. Yellow Seven Flavor Tang Xin Zi

This is a "very spicy" seven-flavor pepper mixed with domestic spicy golden peppers and rich seasonings. In addition to the spiciness that makes your tongue sting immediately, the refreshing aftertaste of the rich aroma of domestic pepper, nori and shiso is also its charm. This pepper not only blends well with Western cuisine, but also pairs perfectly with fried noodles with rich sauces and barbecue, fully incorporating its spiciness and flavor.

3. Red Seven Flavor Tangerine

This is a medium-spicy seven-flavor pepper made from a blend of domestic Hontaka peppers and fragrant herbal peppers. It has the right balance of spiciness and flavor. In addition to the delicate spicy taste, you can also fully enjoy the cool flavor of domestic sansho and other medicinal herbs. It is very suitable for various dishes such as udon, oyakodon, kinpei gyudon, hot pot, etc., and it is easy to use on the table regardless of the season.

4. Black Seven Flavor Tangerine

This is a "slightly spicy" seven-flavor pepper that is deeply roasted from domestic Hontaka peppers and flavored with domestic Sansho pepper. It is relatively mild in spiciness and has a rich aroma, so it can add flavor to soup dishes such as udon noodles and miso soup. The unique crispy taste of roasted peppers and the refreshing spiciness of sansho peppers are also very suitable for grilled and stir-fried dishes such as grilled fish and steak.

Content: 10g