Yellow yuzu kosho is a traditional Japanese condiment made from yuzu citrus zest, chilli peppers, and salt.
What is yuzu kosho?
Yuzu is a highly aromatic Japanese citrus fruit, resembling a small grapefruit which delivers a complex blend of mandarin, grapefruit and lemon notes.
Kosho, or "pepper paste," is made by fermenting fresh yuzu zest with chilli peppers and salt.
Ripe yellow yuzu fruit
Yellow yuzu kosho gets its vibrant colour from the combination of the fresh yuzu peel and the green of the chilli peppers. It's a spicy, tangy, and citrusy seasoning, with a complex flavour profile that adds brightness and depth to dishes.
Versatile seasoning
Yuzu kosho is commonly used as a condiment in Japanese cuisine, particularly in dishes with grilled meats or seafood and as a seasoning for sashimi and noodles.
It can also be used as a marinade or mixed with other ingredients to add a zesty, spicy kick to your sauces and dressings. Its versatility and unique flavour make it a popular ingredient both in Japan and internationally, where it's gaining popularity in fusion cuisine and among chefs looking to add a new dimension to their dishes.
For more details, see How to use above.
Store in a cool, dry place away from direct sunlight. Refrigerate after opening.