📝 About This Recipe
Originating from the Kyushu region of Japan, Yuzu Kosho is a fermented flavor powerhouse that balances the floral brightness of yuzu citrus with the sharp, clean heat of green chilies. This condiment is prized for its 'umami-adjacent' quality, transforming simple grilled meats and sashimi into gourmet experiences with just a small dollop. Our recipe focuses on the traditional ratio of zest, salt, and spice to create a preserve that ages beautifully, developing deeper complexity over time.
🥗 Ingredients
The Citrus Base
- 10-12 pieces Fresh Yuzu Fruit (firm, bright yellow or green skin depending on season)
- 2-3 tablespoons Yuzu Juice (freshly squeezed from the zested fruit)
The Heat
- 100 grams Green Thai Bird's Eye Chilies (stems removed; for intense heat)
- 150 grams Green Serrano or Jalapeño Peppers (seeds removed for a smoother texture and balanced heat)
Curing & Aromatics
- 15-20% by weight Sea Salt (high-quality fine sea salt or kosher salt)
- 1 clove Garlic (optional; microplaned into a fine paste)
- 1/2 teaspoon Fresh Ginger (optional; finely grated for extra brightness)
- 1/4 teaspoon Kombu Powder (optional; for an extra boost of natural umami)
👨🍳 Instructions
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1
Thoroughly wash the yuzu fruit and chilies in cold water. Pat them completely dry with a clean kitchen towel; any excess moisture can lead to spoilage during the fermentation process.
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2
Carefully zest the yuzu using a microplane or a fine grater. Ensure you only take the fragrant outer skin (flavedo) and avoid the bitter white pith (albedo) underneath.
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3
Weigh the collected yuzu zest on a digital kitchen scale. Note this weight as it will determine the amount of salt and chilies needed for the perfect 1:1 ratio of zest to chili.
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4
Prepare the chilies by removing the stems. For the Serrano or Jalapeños, slice them lengthwise and scrape out the seeds and membranes to control the heat level.
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5
Finely mince the Thai bird's eye chilies and the larger green peppers. You can use a knife for a traditional chunky texture or a food processor for a smoother paste.
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6
Weigh the prepared chilies. You want the weight of the chilies to roughly equal the weight of the yuzu zest (a 1:1 ratio by weight).
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7
Calculate the salt: Add the weight of the zest and the weight of the chilies together. Multiply this total by 0.15 (15%) to find the required weight of salt. This high salt content is essential for preservation and fermentation.
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8
In a non-reactive bowl (glass or ceramic), combine the yuzu zest, minced chilies, and the measured salt.
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9
Add the microplaned garlic, grated ginger, and kombu powder if using. These additions provide a modern, complex twist to the traditional recipe.
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10
Use a mortar and pestle (preferably a Japanese Suribachi) to grind the mixture together. This bruising action releases the essential oils from the zest and incorporates the salt deeply.
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11
Stir in 2-3 tablespoons of the reserved yuzu juice to help bind the paste into a moist, spreadable consistency.
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12
Transfer the paste into a sterilized glass jar. Press down firmly to remove any air pockets and wipe the rim of the jar clean.
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13
Seal the jar tightly and place it in the refrigerator. While it can be eaten immediately, the flavors are best after fermenting for at least 1-2 weeks.
💡 Chef's Tips
If you cannot find fresh yuzu, a combination of 2 parts lemon zest and 1 part lime zest can act as a substitute. Always wear gloves when handling large quantities of chilies to prevent skin irritation or 'chili burn'. For a smoother, commercial-style paste, blitz the final mixture in a high-speed blender for 30 seconds. Do not reduce the salt content; the salt is the preservative that prevents harmful bacteria from growing during the aging process. Store the finished yuzu kosho in the back of the fridge where it is coldest; it will stay vibrant for up to 6 months.
🍽️ Serving Suggestions
Whisk a teaspoon into a neutral oil and rice vinegar for a stunning salad dressing. Serve a small dollop alongside grilled fatty meats like Wagyu beef or pork belly to cut through the richness. Mix into a bowl of hot Tonkotsu or Shio ramen to add a citrusy kick to the broth. Smear a thin layer over fresh yellowtail (Hamachi) sashimi or seared scallops. Stir into mayonnaise for a zesty dipping sauce for tempura or french fries.