Yuzu Kosho, 50g

Yuzu kosho, or yuzugosho, is a Japanese chilli paste with strong floral yuzu notes. The yuzu fruit brings citrus blossom flavours to this paste, whilst green chillies add oomph.

Yuzu kosho is typically used to flavour nabemono, Japanese hot pot dishes, shio ramen, miso soup and served as a condiment for sashimi.

Yuzu kosho is a complex seasoning which adds interest to authentic Japanese dishes as well as more European ones.

Try stirring a little yuzu koshu through pasta almost like a pesto, mix it with lemon juice to make salad dressings for salads and vegetables and rub onto fish before grilling.

For those who love experimenting with flavours, green yuzu kosho is a game-changer. This Japanese condiment made from green yuzu and chilli peppers adds a vibrant, tangy kick to your dishes.

Whether you’re preparing grilled meats or marinating fish, a teaspoon of this paste will elevate the taste to new heights.

The spicy heat combined with the floral notes of fresh yuzu creates a balance that’s both bold and refreshing. It’s a recipe perfect for those looking to bring a touch of Japan to their kitchen.

Green yuzu kosho is not only versatile but also brings a unique flavour profile that can transform ordinary meals.

Use it sparingly to add depth to soups, or mix it into a dressing for salads and vegetables.

The combination of yuzu peel and green chillies makes this Japanese paste a must-have in any pantry.

Whether you're adding it to noodles, rice, or chicken breasts even as a finishing touch to a steak, the green yuzu kosho delivers a punch of flavour that is both aromatic and spicy.

Three ideas for using Yuzu Kosho:

1. Yuzu Koshu Dipping Sauce for Grilled Meats or Vegetables

Mix yuzu koshu with a bit of soy sauce, sesame oil, and a splash of rice vinegar to create a zesty dipping sauce. This sauce is perfect for grilled meats like chicken, beef, or pork, and it pairs beautifully with grilled or roasted vegetables. The spicy and citrusy notes of yuzu koshu add a refreshing contrast to the rich, smoky flavors of the grilled foods.

2. Yuzu Koshu Aioli for Sushi and Seafood

Incorporate a small spoonful of yuzu koshu into mayonnaise to create a unique aioli with a spicy citrus kick. Use this as a topping for sushi rolls, sashimi, or seafood dishes like seared scallops, shrimp tempura, or fish tacos. The combination of creamy aioli and the tangy heat of yuzu koshu enhances the natural flavors of seafood, adding depth and complexity.

3. Yuzu Koshu Marinade for Tofu or Chicken

Create a marinade by mixing yuzu koshu with soy sauce, mirin, and a tiny bit of honey or maple syrup for sweetness. Marinate tofu, chicken, or even salmon for at least 30 minutes before grilling, pan-frying, or baking. The marinade infuses the protein with a vibrant citrus and chili flavor, resulting in a deliciously savory and slightly spicy dish.

Ingredients: Yuzu (citrus junos), green chilli pepper (42%), salt, sugar.

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