In 2002, Taku Kondo had a fateful encounter peppers on the Okinawa island of Ishigaki that sparked his interest in habaneros. Thirteen years later, he now cultivates 1,800 habanero plants in rural Hyogo Prefecture to make his award-winning organic hot sauces, which are sold under the Mellow Habanero label. Half of his sales are to private Japanese customers, and another 20 percent to restaurants and cafes here, but he has attracted a devoted following overseas, too. In 2017, Kondo’s Hop in Heaven sauce placed first in the “medium” category at the World Hot Sauce Awards in Louisiana. Plans for a collaboration with the Heatonist team (In New York City) on a “yuzu” citrus and habanero sauce this year were sadly put on hold due to the poor harvest, but are expected to resume next year. (@oscar.boyd photos)
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#Japan #Hyogo #food #instafood #peppers #pepper #habanero #spice #spicy #日本 #兵庫 #兵庫県 #食べ物 #ハバネロ #辛い #🌶
Alo Japan.