Yuzu-Kosho
Yuzu kosho is a traditional Japanese paste made from yuzu peel, chilis, and salt. The result electric citrus aroma with a clean spicy burn. A little goes a long way.
Ingredients
(Servings: 1 cup)
4–5 yuzu, zest only (about 120 g peel)
Sub: Meyer lemon + lime (2:1) if yuzu isn’t available
6–8 green chiles (serrano preferred; Thai for more heat), stems removed
2–2½ Tbsp fine sea salt (about 2% by weight)
1/2 tsp of yuzu juice
Method
Prep the peel
Wash and dry the yuzu. Using a microplane or zester, remove only the yellow skin, avoid the white pith.
Grind
Roughly chop chiles. In a food processor (or mortar & pestle), or by hand. Add salt, Add yuzu zest and continue grinding to a thick, vibrant paste. You want texture, not a smooth purée.
Rest
Transfer to a clean jar. Press down to remove air pockets. Cover and refrigerate 7–14 days to let the flavors bloom. Stir once midway if you remember.
Storage
Refrigerated: up to 6 months +
How to use
Top seafood crudos
Raw or grilled oysters
Sashimi, nigiris
Finish grilled fish, scallops, or chicken
stir into noodles, rice
fold into yogurt
Marinades
add to roasted vegetables
Folded into butter
Finished into sauces
Yuzu always feels so special to me, maybe because it arrives briefly, then disappears. Preserving it feels like a way of honoring that moment. Keep a jar of this in the fridge and you’ll find yourself reaching for it more than expected. it is not about using more, just using it well. Let it lead you.
