Yuzu Kosho

Name: Yuzu Kosho
Yield: About 1/2 cup paste
Ingredients: Fresh yuzu zest; fresh green or red chile; and salt; pounded together and fermented briefly

The Quirky Foodster Team

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About 1/2 cup paste

Servings

Ingredients

Fresh yuzu zest
fresh green or red chile
and salt
pounded together and fermented briefly

Method

Finely mince or grind the yuzu zest and chile together with salt, then allow to ferment briefly (typically several days to a couple of weeks) before use.
Not applicable; a fresh, fermented preparation rather than a toasted dry blend.

Origin: Japan (particularly Kyushu).

Use: A pungent condiment used sparingly, added to soups, grilled fish, and hot pot.

Classic Dishes: Nabe hot pot; grilled fish; miso soup finished with a small dab.

Storage: Keeps several months refrigerated once fermented, given the preserving effect of salt and fermentation.

Variations: Green yuzu kosho (made from unripe yuzu and green chile) and red yuzu kosho (ripe yuzu and red chile) are the two primary variants, with green being somewhat more common and considered marginally hotter by some accounts.

Substitutions: No close substitute given the specific yuzu-chile-ferment combination; a mix of lime zest, green chile, and salt approximates the general direction only distantly.