This tasty condiment is made from adding the essence of spicy little peppers used often in Thai cooking called Prik-kee-noo to Kochi’s yuzu ponzu sauce. The spicy prik-kee-noo and sour yuzu ponzu mesh like peanut butter and jelly, and the sauce goes surprisingly well with many foods. It can be used in a variety of ways, such as dip for hotpot (or just as a kick to your usual dip), sauce for gyoza, on fish dishes, mushroom dishes, fried foods, and as salad dressing.
My favorite is pouring it on steamed thin-sliced pork and cabbage. The possibilities are endless! There are three levels of spiciness offered so that more people can try it. The best thing is, it is made locally by a Kochi based company.
You can find Prik-kees at SUNNYMART supermarkets and souvenir shops. For more info and recipe ideas, visit: http://www.prikkheenhu.com/index.htm (Japanese)
Taken from vol.40 PDF
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