{"product_id":"shiso-kosho-from-nakatsu-oita","title":"Shiso Kosho from Nakatsu, Oita","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eGreen shiso from an Oita farm, aged with green chili and salt — the herb's fresh aroma, kept in a jar on the shelf.\u003c\/p\u003e\n\u003cp\u003eFresh shiso leaves bruise easily and keep only a few days, and outside Japan they can be hard to find. That is why we chose this jar. It is made the way yuzu kosho is, with chili and salt, but with shiso in place of citrus peel, and it waits in the pantry until you need it. Two producers in Oita make it: a farm that has grown shiso since 1970, and a soy sauce brewery that has been in business since 1905.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThree ingredients: chili pepper, shiso, and salt.\u003c\/li\u003e\n\u003cli\u003eShiso from Ueki Farm in Oita, a large-scale shiso grower honored with Japan's Prime Minister's Award.\u003c\/li\u003e\n\u003cli\u003eMade by Tanaka Shoyu-ten, a soy sauce brewery in Nakatsu founded in 1905.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from the producer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cp\u003eContents: 40g (1.4 oz) jar\u003cbr\u003eIngredients: Chili pepper (Japan), shiso (Oita Prefecture), salt\u003cbr\u003eOrigin: Nakatsu, Oita\u003cbr\u003eShelf life: 180 days from the production date (unopened)\u003cbr\u003eStorage: Keep at room temperature away from direct sunlight. After opening, refrigerate (below 50°F \/ 10°C) and use soon.\u003cbr\u003eServings: About 40 small dabs per jar — a little goes a long way.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eProducer's story\u003c\/summary\u003e\n\u003cp\u003eThe leaves come from \u003cstrong\u003eUeki Farm\u003c\/strong\u003e in Oita City. In 1970, a husband and wife began growing shiso and daikon sprouts there, and the farm has grown into one of Japan's large-scale shiso growers. It has been honored with the Prime Minister's Award at Japan's national Agriculture, Forestry and Fisheries Festival and, in 2014, the Medal with Yellow Ribbon. The leaves are carefully picked by hand.\u003c\/p\u003e\n\u003cp\u003eThe jar is made in Nakatsu, on the northern coast of Oita, by \u003cstrong\u003eTanaka Shoyu-ten\u003c\/strong\u003e. The brewery opened in 1905, when the town had some twenty miso and soy sauce makers. The fourth-generation president studied brewing at the Tokyo University of Agriculture, worked at another soy sauce maker, and came home at 25. Door-to-door delivery to regular customers — the way the brewery had always sold — was fading, so he cleaned out and repainted the old storehouse and turned it into the brewery's shop, which local people still visit today. He began making dressings and seasonings from Kyushu produce alongside the soy sauce and miso.\u003c\/p\u003e\n\u003cp\u003eWhen Ueki Farm asked him for new ways to use their shiso, the answer was a shiso sauce in the style of pesto, which won an award at the Japan Vegetable Sommelier Association's seasoning championship in 2011. This shiso kosho belongs to the same family of products, made from the same Oita leaves.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eA bright green-chili heat comes first, then the cool, fresh aroma of shiso, with salt holding the two together. Start with a dab the size of a pea.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eAt home, we set a small dab on chilled tofu, with tomatoes and green peppers on the side.\u003c\/p\u003e\n\u003cp\u003eWe also put a dab on top of potato salad, to mix in as you eat.\u003c\/p\u003e\n\u003cp\u003eSpread a little onto yakitori or grilled chicken thighs just after they come off the heat.\u003c\/p\u003e\n\u003cp\u003eStir it into ponzu or sesame sauce for hot pot dipping.\u003c\/p\u003e\n\u003cp\u003eLoosen a spoonful with olive oil and spoon it over grilled vegetables or white fish.\u003c\/p\u003e\n\u003cp\u003eFor more ways with shiso, try our \u003ca href=\"\/blogs\/recipes\/shiso-miso-a-spoonful-for-cucumbers-and-rice\"\u003eShiso Miso\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tanaka SoySauce Ltd,Co (有限会社田中醤油店)","offers":[{"title":"Default Title","offer_id":67544969838827,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/shiso-kosho-from-nakatsu.png?v=1790925240","url":"https:\/\/cookgood.jp\/products\/shiso-kosho-from-nakatsu-oita","provider":"CookGood.JP","version":"1.0","type":"link"}