Japanese-Style Yuzu Kosho
This Japanese-style yuzu kosho grinds citrus zest with fresh chili and salt into a fragrant, spicy paste traditionally made with yuzu, ready in 15 minutes of active work plus a short rest to mellow. A little of this condiment changes an entire bowl of soup or a plain piece of grilled fish, which is exactly why a jar this small is worth making. Stir a spoonful into a bowl of our Portuguese-style lemon rice for an unexpected kick.
Quick answer: Citrus zest ground with fresh chili and salt into a fragrant, spicy paste, traditionally made with yuzu and known in Japan as yuzu kosho. Ready in 15 minutes of active work plus a short rest to mellow the heat.
Instructions
Finely grate the zest of the yuzu or lemon, avoiding the bitter white pith. You want just the fragrant colored outer layer.
In a small food processor or with a mortar and pestle, combine the zest, chopped chilies, and salt.
Pulse or grind until you have a coarse, well-combined paste. Scrape down the sides as needed.
Transfer to a small clean jar. Press a piece of plastic wrap directly onto the surface before sealing to limit air exposure.
Let the paste rest in the fridge for at least 3 days before using to let the flavors meld and mellow slightly. It keeps for several weeks.
Questions people actually ask
It's a condiment, a small dab goes a long way stirred into soups, brushed onto grilled meat or fish, mixed into dipping sauces, or stirred into mayonnaise for a spicy citrus kick.
Absolutely, if you can find fresh yuzu, use its zest in place of the lemon for the most authentic flavor. The technique is exactly the same.
Stored in a sealed jar in the fridge, it keeps for several weeks, the salt acts as a preservative. The flavor actually deepens a bit over the first week.
It has a real kick from the chilies, but a little goes a long way since it's used as a condiment, not eaten in large quantities. Reduce the chilies for a milder version.
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