About three or four nights a week, one of these tubes will find their way to our dinner table. On the top is neriume, then on the bottom from left to right is yuzu kosho, nama wasabi, karashi, and yuzu kosho wasabi.
neriume - umeboshi paste
yuzu kosho - a salty and slightly spicy paste of yuzu, salt, and green tougarashi (pepper)
nama wasabi - fresh wasabi
karashi - Japanese mustard
yuzu kosho wasabi - a blend of wasabi and yuzu kosho
The neriume is used mostly for making salad dressings, mixed with some rice wine vinegar, a bit of soy sauce, and some sesame oil. It is also a nice garnish to some sashimi or steamed white fish.
I can't get enough of the yuzu kosho. We use it on everything from a garnish to pot au feu, oden stew, yakitori, and grilled fish. It can be added to any salad dressing. Most recently we had it with steamed potatoes from Hokkaido. We just mixed a bit of the yuzu kosho in with some mayonnaise as a dip for the hot potatoes.
The nama wasabi and yuzu kosho wasabi are used mostly for when we have sashimi.
And the karashi mostly for oden.
These can be found in supermarkets or even at 100 yen shops. Other flavors to be found include ground ginger, grated ginger, and momiji oroshi (grated daikon and dried red pepper). Many of these products are from the spice company, S&B, famous for its curry powder.
These have become an essential part of our pantry. Convenient, delicious, and easy on the wallet.
