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Yuzu Kosho Recipe

This document provides an authentic recipe for yuzu kosho, a Japanese condiment made from yuzu zest, togarashi peppers, and sea salt. The preparation involves zesting yuzu, preparing the peppers, and blending the ingredients together, with tips for using organic yuzu and avoiding bitterness. The recipe yields one small jar and can be stored in the refrigerator for fresh use or fermentation.

Uploaded by

Alessandro Surra
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12 views2 pages

Yuzu Kosho Recipe

This document provides an authentic recipe for yuzu kosho, a Japanese condiment made from yuzu zest, togarashi peppers, and sea salt. The preparation involves zesting yuzu, preparing the peppers, and blending the ingredients together, with tips for using organic yuzu and avoiding bitterness. The recipe yields one small jar and can be stored in the refrigerator for fresh use or fermentation.

Uploaded by

Alessandro Surra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Yuzu Kosho

Matt

An authentic recipe for yuzu kosho


made with 3 simple ingredients. If
you can't find yuzu, substitute with
other citrus fruits.

5 from 1 vote

PREP TIME
50 mins

COURSE CUISINE
Condiment Japanese

INGREDIENTS
30 grams fresh yuzu zest green (or yellow) about 8 to 10 small yuzu
30 grams togarashi peppers green (or red) about 12 - 14 peppers
5 grams sea salt about 12- 15% of weight of peel and peppers

INSTRUCTIONS
Yuzu
1. Wash off yuzu with water and pat dry with clean towel.
2. Use a microplane zester to remove the yuzu peel.
3. Save the yuzu you zested for squeezing later.

Togarashi (Spicy Peppers)


1. Put on some plastic disposable gloves before cutting the peppers.
2. Cut off the stems of the togarashi.
3. Slit the togarashi peppers lengthwise to split them in half.
4. Remove the seeds and white pith with a spoon or just your finger (with gloves on).
5. Finely mince the peppers with a sharp knife or food processor.

Blending Ingredients
1. Combine the zest of yuzu peel and togarashi peppers.
2. Blend together using a suribachi (Japanese mortal and pestle) or food processor.
3. Add salt and blend until the salt crystals are no longer visible.
4. Add a few drops of yuzu juice.
5. Store your yuzu kosho in sterilized glass jars and keep refrigerated.
6. You can use it fresh or let the ingredient ferment for a week in the refrigerator.

NOTES
I recommend using organic yuzu since the peel is consumed.

I add the juice of one half of a yuzu fruit.

When zesting peel, avoid removing the white-colored pith. It will make your kosho bitter.

Make sure to not rub your eyes after cutting the togarashi peppers.

This recipe makes one small jar of yuzu kosho (pictured below).

KEYWORD
citron, citrus, condiment, Kyushu, seasoning, spicy, yuzu

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