📝 About This Recipe
Originating from the Kyushu region of Japan, Yuzu Kosho is a fermented condiment that delivers an electrifying explosion of citrus brightness, floral depth, and steady chili heat. This 'citrus pepper' paste transforms simple ingredients into a complex umami powerhouse through the magic of salt-fermentation. It is the ultimate secret weapon for any chef, offering a zesty punch that cuts through rich fats and elevates everything from sashimi to grilled meats.
🥗 Ingredients
Citrus Elements
- 10-12 pieces Fresh Yuzu Fruit (firm, bright yellow, and aromatic)
- 2-3 tablespoons Yuzu Juice (freshly squeezed from the zested fruit)
Chili Base
- 100 grams Green Thai Bird's Eye Chilies (stems removed; for a traditional green paste)
- 50 grams Green Serrano or Jalapeño Peppers (to add body and a milder grassy note)
Curing and Seasoning
- 10-12% of total weight High-Quality Sea Salt (non-iodized, such as fine Himalayan or sea salt)
- 1 teaspoon Rice Vinegar (to stabilize the initial pH)
- 1/2 teaspoon Optional: Kombu Powder (for an extra layer of savory umami)
👨🍳 Instructions
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1
Thoroughly wash the yuzu fruit and chilies in cold water to remove any debris. Pat them completely dry with a clean lint-free towel; moisture is the enemy of a shelf-stable ferment.
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2
Using a microplane or a fine grater, zest the yuzu fruit carefully. Ensure you only take the bright yellow outer skin, avoiding the bitter white pith underneath.
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3
Slice the zested yuzu in half and squeeze out the juice into a small bowl, straining out the seeds. Set aside 2-3 tablespoons for the paste and save the rest for another use.
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4
Put on a pair of food-safe gloves to protect your hands from the chili oils. Slice the chilies lengthwise and scrape out the seeds and membranes if you prefer a milder heat, or leave them in for a fiery kick.
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5
Finely mince the chilies by hand until they resemble a coarse paste, or pulse them in a clean food processor. Aim for a texture that still has some visible tiny flecks.
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6
Place a clean mixing bowl on a digital kitchen scale. Add the yuzu zest and the minced chilies to the bowl and note the total weight in grams.
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7
Calculate the amount of salt needed. For a traditional ferment, you want 10% to 12% of the weight of the zest and chilies. For example, if your mixture weighs 200g, add 20g to 24g of salt.
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8
Add the calculated salt, the reserved yuzu juice, rice vinegar, and kombu powder (if using) to the zest and chili mixture.
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9
Using a mortar and pestle (Suribachi is ideal), grind the mixture together for 5-10 minutes. This breaks down the fibers and marries the citrus oils with the chili heat into a cohesive, wet paste.
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10
Transfer the paste into a sterilized glass jar. Press it down firmly with a clean spoon to remove any air pockets.
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11
Wipe the inner rim of the jar clean, seal tightly, and place in a cool, dark spot (like a pantry) for 7 to 14 days to ferment.
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12
Taste the paste after one week. The flavors should have mellowed and integrated, losing the 'raw' bite of the chili. Once the desired flavor is reached, move the jar to the refrigerator.
💡 Chef's Tips
Always use a digital scale; the salt-to-weight ratio is crucial for safety and successful fermentation. If you cannot find fresh yuzu, a 50/50 mix of lemon and lime zest is a respectable substitute, though the aroma will differ. Wear gloves when handling Thai chilies to avoid 'chili burn' on your skin or eyes. Use a non-reactive bowl (glass or ceramic) and a wooden or plastic spoon to prevent the salt and acid from reacting with metal. Keep the jar in the fridge after the initial fermentation; it will continue to develop flavor and last for up to 6 months.
🍽️ Serving Suggestions
Whisk a teaspoon into a bowl of hot Tonkotsu or Miso Ramen to cut through the rich broth. Rub a small amount onto a Wagyu steak or grilled chicken thighs just before serving. Mix with soy sauce and sesame oil for an incredible dipping sauce for Gyoza or Sashimi. Stir into a classic Vinaigrette to give your green salads a bright, spicy Japanese twist. Spread a thin layer over a piece of toasted sourdough topped with avocado and a poached egg.