Yuzukosho means yuzu chilli paste and this Japanese seasoning is from Kyushu, where much of the yuzu crop comes from. It is a blend of yuzu zest, chile peppers (normally green) and salt that’s left to ferment. Originally made in domestic kitchens, it’s now produced commercially. If you can find yuzus in season, you’ll need 4, along with 2 hot chile peppers and ½–1 tsp salt. Grate the zest, remove the seeds from the chile peppers, and chop finely, then mix both in a mortar with the salt and pound to a paste. Refrigerate for up to 2 weeks. Traditionally served with nabemono (simmered dishes), it’s now served with ramen and udon noodles, sashimi, tempura, grilled chicken, and as a salad dressing or a sauce for spaghetti.
Variety of uses
Use with caution