If you are a hot sauce fiend and have a tendency to put it in everything you eat, then it’s time for you to meet yuzu koshō (柚子胡椒). This Japanese paste, made from chili peppers, yuzu peel (a Japanese citrus fruit), and salt, is going to transform virtually any food you eat. What sets yuzu kosho apart from typical hot sauces is its complex profile that transcends mere spiciness. It introduces a unique citrusy aroma, creating a perfect harmony of heat and tang. It works brilliantly on tempura, sashimi, and miso soup, but also unexpected pairings, including dressings and even desserts! Let’s dive straight into this amazing condiment and learn how you can use it in your cooking!
What Is Yuzu Kosho?
A fiery, spicy, and salty paste, yuzu kosho is a versatile finishing condiment originating from Kyushu in southern Japan. Despite consisting of just three ingredients, it is remarkably potent and concentrated. In Japanese kitchens, it serves as a condiment for hot pot dishes, miso soup, sashimi, tempura, sauces/seasonings, and salad dressings. If you have access to yuzu citrus, you can even make your own yuzu kosho at home. Simply combine chili peppers, fresh yuzu zest, and salt. Either pound with a mortar and pestle or whiz in a food processor, then add a little bit of yuzu juice. Transfer the mixture to a container and let it rest and ferment in the fridge for a week or longer.
Varieties of Yuzu Kosho
You can find two different varieties in the market:
Red yuzu kosho (赤柚子胡椒) consists of ripened yellow yuzu and red chili peppers. It’s less spicy than green, and it has a fragrant and citrusy taste.
Green yuzu kosho (青柚子胡椒) is more common and it consists of young green yuzu and green chili peppers. It’s spicier with a fresh and sharper flavor.
What Does Yuzu Kosho Taste Like?
It carries a bold, spicy kick from chili peppers, yet simultaneously boasts an aromatic, tangy, and mildly tart citrusy flavor. The addition of sea salt complements both elements, bringing a deep umami flavor through the fermentation process. I believe it truly brings everything to life.
How Do You Use and Cook with Yuzu Kosho?
The Japanese use fermented chili paste to add a kick to hot pot dishes, noodles, sashimi, miso soup, yakitori, ramen, or as a dipping sauce. Thanks to its rounded flavor, yuzu kosho has also found its place beyond traditional Japanese cuisine. Many non-Japanese chefs outside of Japan use it as a marinade for proteins such as prawns, chicken, fish, and vegetables before cooking. You could also eat it with steak or add a tiny drop in stir-fries. Or swirl a tiny bit of yuzu kosho to mix with your sauces and dressings. The spiciness can add depth and flavor to your dish without overpowering it. Some even use it in baking! Like wasabi, it’s potent, and a little goes a long way. Give it a try with a small dab before use.
Where To Buy
In 2024, Trader Joe’s also started selling their house-brand yuzu kosho. The ingredients look similar to those in the S&B brand, so you can give it a try!
How To Choose The Best
When in doubt, check the ingredient list. It should only contain three ingredients: chili peppers, yuzu, and salt.
How To Store
Before opening, the package can be stored in a cool, dark place for up to a year. After opening, keep it in the refrigerator for up to 2 months and in the freezer for up to 1.5 years. As it’s high in salt, it won’t spoil quickly.
Substitutions
You could make it with Meyer lemon, orange, mandarin, grapefruit, lime zest, salt, and finely chopped fresh green chiles like jalapeños. Use a food processor or blender to mix well.
Recipes Using Yuzu Kosho
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