Yuzu Koji Hot Sauce

From Hong Kong’s Michelin-starred yakitori restaurant — a place where reservations are notoriously hard to get — comes a fermented hot sauce made with premium Japanese yuzu and rice koji. Initially inspired by the team’s love for Japanese yuzu kosho, after seven years of experimentation and refinement, this Yuzu Koji Hot Sauce was launched this year and is quickly becoming a hot topic in Hong Kong’s culinary scene. Crafted through a fermentation mash of chili, salt, and koji, it delivers deep umami and vibrant acidity — a perfect balance of yuzu zest and mellow heat. This “good-with-everything” hot sauce pairs beautifully with both Asian and Western classics: try it with grilled chicken (yakitori), grilled fish, dumplings, ramen, sushi, pasta, and more. Before the official debut, we at Hot Sauce Bar had the opportunity to sample the early version — it was already delicious at that time, but since then the team has continued to refine and perfect it. When we finally tasted the finished product, we were amazed by its evolved flavor and the revolutionary transition from a glass bottle to this iconic custom-designed, lightweight squeezy bottle. We truly applaud their dedication and craftsmanship. Hot Sauce Bar is proud to be the world’s first international retailer to introduce this incredible Yuzu Koji Hot Sauce.