Yuzu-kosho, A green paste-like seasoning made from citrus

A green paste-like seasoning made from yuzu, a type of citrus, green pepper and salt. It is a salty taste that combines the acidity of citrus fruits and the spiciness of chili peppers.

Originally a local seasoning in northern Kyushu, it has been sold all over Japan in the last 30 years.

In addition to being used as a condiment for hot pot dishes and soups, it goes well with Japanese dishes such as sashimi, tempura, yakitori, and hiyayakko (tofu).

It also goes well with pasta, ramen, and shumai. Most Japanese dishes are seasoned with soy sauce and dashi stock, but yuzu-kosyo is so popular as salty seasonings.

What is Yuzu-kosho and can I eat it?

Materials of Yuzu-kosho

Green pepper (or red papper), yuzu, salt

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Yuzu-kosho is a seasoning that goes well with various dishes

Originally, Yuzu-kosho was a local seasoning made in northern Kyushu, where Yuzu is cultivated.

Grind the green pepper and unripe green yuzu peel from which the seeds have been removed, and add the yuzu juice and salt to complete. If the amount of salt is large, it can be stored for a long time.

Normally, green pepper is used, so the finished yuzu-kosyo is a green paste, but when red pepper is used, it becomes orange yuzu-kosyo.

It is sold at room temperature, but it must be stored in the refrigerator after opening. It is said that those using green pepper have a strong spiciness, and those using red pepper have a good aroma.

It goes well with various dishes such as Western food and Chinese food as well as Japanese food.

Sashimi and hiyayakko are often eaten with soy sauce, but when eaten with yuzu-kosyo, they taste different and are delicious.

In addition to eating tempura with tentsuyu soup, it is sometimes eaten with salt, but adding yuzu-kosyo makes the best use of the taste of the ingredients.

In addition, it is used as a condiment in hot pots and soups. Yakitori is often seasoned when cooking, but when eaten with yuzu kosho, it is not seasoned when grilled.

Try to use Yuzu-kosho!

How much ?

$ 10~20, 100g bottle

Where can I get Yuzu-kosho?

Seasoning section of a large food supermarket.

Many Japanese restaurants and yakitori restaurants do not offer Yuzu-kosho. This is because Yuzu-kosho is more expensive than other seasonings. To make sure you eat it, you should buy it at a food supermarket.

Precautions when using Yuzu-kosho

Yuzu-kosho is a gluten-free, animal-free seasoning, so most people can eat it with confidence.

Japanese writer’s comment for Yuzu

Yuzu, the citrus used in yuzu-kosho, has a very nice scent. It rarely eats fruit and is used to add flavor and acidity.

Yuzu is green at first, but turns yellow when the fruits are ripe. Green and yellow ones are used, but unripe green ones are used for yuzu-kosho.

In Japanese cuisine, grilled fish may come with 1/8 cut yellow-skinned citrus fruits, which is Yuzu. The green-skinned citrus is not Yuzu, but another citrus named Sudachi.

In addition, some ponzu vinegar used when eating hot pot uses yuzu juice. Yuzu is a citrus that is cultivated only in China, South Korea, and Japan, so please try it.