Introduction

MURATA began as a small eatery in Yufuin before choosing a new path—creating a ryokan at the foot of Mount Yufu to preserve the surrounding rural landscape.
Inspired by a 1971 study of European spa towns, the founders helped shape Yufuin into a place where nature, culture, and hospitality coexist gently.
This spirit continues today in the foods they create: simple, honest, and rooted in the land.

The Philosophy
MURATA follows a guiding belief: “To contribute to society through moments of emotion.”
This is practiced quietly in both the spaces they build and the foods they craft.
Their yuzu kosho reflects this idea—minimal ingredients, thoughtful preparation, and flavor that feels true to its origin.

The Yuzu Kosho
Made from Kyushu-grown yuzu peel, salt, and chili, the paste is vivid yet balanced, with a deep fragrance that comes only from hand-prepared citrus. Unlike typical yuzu kosho, it is intentionally coarse, allowing the natural oils and brightness of the peel to show through. It enhances not only hot pot dishes, but also oden, yakitori, sashimi, grilled eel, and more—adding quiet depth rather than overwhelming heat.

Craftsmanship
To preserve aroma, every strip of yuzu peel is cut and trimmed by hand. This manual preparation keeps the citrus oils intact, giving the final paste its distinctive freshness and gentle intensity. The process is simple in appearance but requires intuition—knowing how the peel should feel, when the aroma peaks, and how to balance the salt and chili so the yuzu itself remains the center.

Kando no Wadashi — A Dashi That Moves the Heart
Created by Murata’s head chef, this Japanese dashi was developed so the essence of the ryokan’s cuisine could be enjoyed at home. Carefully balanced for everyday cooking, it brings quiet richness to soups, simmered dishes, and hot pots.
Rather than asserting itself, the dashi enhances ingredients, allowing their natural flavors to come forward with warmth and clarity.

Achievements and Vision
MURATA has been featured in numerous publications and received awards including JTB’s 2018 Best Small Ryokan. Looking ahead, they aim to honor their founding values while exploring new expressions of Japanese hospitality. To guests abroad, they hope this yuzu kosho offers a glimpse of wabi-sabi and the quiet beauty of old Japan—an invitation to taste a landscape preserved with care.