Kosho is a classic Japanese condiment that is packed with immense flavour. It’s usually made with Yuzu which provides a fantastic aroma and flavour; the citrus is mixed with fresh chilli and salt to give it a real kick! This killer combination make the perfect pairing for a whole host of dishes.
What Are the Different Types Of Kosho?
We have three main types of kosho on offer: red, green and black.
Red Yuzu Kosho
Made with yuzu and red chilli peppers, this is a classic chilli paste that can pack a punch in any sauce. Try adding it to soy sauce or ponzu for a phenomenal sushi condiment with yuzu zing and chilli fire.
Green Yuzu Kosho
This type of Kosho is made using the peel from green yuzu, which is the unripe version of the famous yellow yuzu we all know and love. Because of this the flavour is much more acidic and closer to that of a lime, so when mixed with green chillies, the result is a deliciously sharp and spicy paste. Try adding a teaspoon to your favourite bowl of soup to really bring it to life.
Black Yuzu Kosho
Mineral-rich bamboo charcoal is what gives this Kosho it’s unique colour. Used to purify water in ancient Japanese medicine, in this case it balances the Kosho with a wonderful earthy flavour. This makes a fantastic topping for canapes, both visually and in taste.
Red Kabosu Kosho
Kabosu is another popular Japanese citrus fruit. Related to yuzu, its flavour is somewhere between a lemon and lime which provides this kosho with a tart, slightly sour citrus note. Again, combined with red chilli peppers it can be served alongside almost anything for a little extra heat.
Your New Secret Weapon: Red Yusu Kosho from Kito
Kabosu is is another popular Japanese citrus fruit. Related to yuzu, its flavour is somewhere between a lemon and lime which provides this kosho with a tart, slightly sour citrus note. Again, combined with red chilli peppers it can be served alongside almost anything for a little extra heat.