The market · Seasonings and ferments · East Asia

Yuzu kosho

A paste of yuzu zest, fresh chillies and salt, matured for a while — hot, salty and fragrant at once. From Kyushu, where kosho means chilli, not pepper.

citrusy · hot · salty · green

What to do with it

Ana Etxarri's ChawanmushiYuzu kosho would season itRosa Ibarra's Clarified milk punch, mezcal and pineappleYuzu kosho would season itTolu Adeyemi's Jollof, party styleYuzu kosho would season itMira Kowalski's Pierogi ruskieYuzu kosho would season it

Kinds

Green
Green yuzu and green chillies — sharper and grassier.
Red
Ripe yuzu and red chillies — rounder and fruitier.

If you can't find it

Japanese grocers, in small jars or tubes.

  1. 1Homemade yuzu kosho
    Pound green chilli with lime and lemon zest and a pinch of salt
    You lose yuzu's perfume, and the fermented edge.

Goes with

chickenhotpotsashimiponzu

Knowing it

Where to buy
Japanese grocers, in small jars or tubes. Keep it in the fridge once open; the colour and scent fade.
Worth knowing
Start with a quarter of a teaspoon. Loosen it in ponzu for hotpot, or beat it into butter or mayonnaise for steak, chicken and fish.

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