Our Inspiring Foods This Week 07/07/2026

HoH distribution Newsletter - 07.07.2026

This week's feature is red and green yuzu kosho from Kagura No Sato in Miyazaki, Japan — made with organically grown yuzu and chili. Green brings sharp, grassy heat; red is milder and rounder with a slow lingering spice. Both are versatile and built for serious kitchens. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Wild morels are likely in their last week of the season, alongside EU chanterelles, Chilean black winter truffle, Percebes, and the full Rosa di Mazara prawn lineup.