Thin and crisp, these flavorful senbei will wow you with delicious citrus notes. On first bite, yuzu dominates the palette. As it fades, theshiroebi, a type of white shrimp, takes the stage before transitioning to the sting of chili pepper.Yuzu kosho is a paste made of chili pepper, yuzu peel, and salt that is fermented. It is often used as a condiment for many dishes including sashimi and grilled chicken. The tried and true combination of peppery citrus and seafood keeps us reaching for more of this lively senbei!