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!
Featured in July '19 Bokksu: Citrus Summer.