The name “Marcy” pays tribute to the Chinese chef Masashi Kio, who participated in creating this delicious liquid yuzu kosho sauce. The vinegar added by the producer brings a lot of freshness and a more pronounced acidity than in a usual yuzu kosho. That is why this liquid version is your new secret ingredient.

Unlike traditional yuzu kosho which is thicker, this liquid version is easier to use in a sauce or mayonnaise for example. Yuzu kosho is great to season broth, pasta, accompany fish and chips, or pizza! This fresh and spicy sauce will also enhance your dressings, stir-fried vegetables, fried dishes, or grilled meat and fish.