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Amazing japanese condiments: Yuzu-kosho

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Hi everyone,
Have you tried yuzu-kosho? It is one of the popular Japanese condiments and it also can be used as a seasoning. Yuzu-kosho has a very fresh flavour and spicy taste, a little goes a really long way. Japanese people love the taste, so much so there are sometimes yuzu-kosho flavoured chips at convenience stores.

 
 

What is yuzu-kosho?

It is made from chilli peppers, yuzu peel, and salt, which is then allowed to ferment. Kosho means black paper in Japanese, but it’s actually referring to the chilli pepper. Because yuzu-kosho comes from Kyushu, chilli peppers are also referred to as black pepper in Kyushu.

There are two types of yuzu-kosho. There is green yuzu-kosho (ao yuzu-kosho in Japanese) which uses unripe Yuzu and green chiles, and the red yuzu-kosho (aka yuzu-kosho) which uses ripe yuzu and red chilli. The green yuzu kosho is a little bit more common than red in Japan. The green yuzu-kosho is spicier than the red one and is recommended to be used it directly on food.

Yuzu-kosho has really fresh flavor like citrus, a slightly bitter taste from the yuzu peel and the spice hits you after.

 

How do we use it?

It often used as a condiment for hot pot. When we eat hot pot, we use a dipping sauce, and then we put yuzu-koshou in the sauce. It adds more flavour and changes up the sauce if you become too used to the usual hot pot sauce.

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Yuzu-kosho is really multi-talented. It has quite a strong flavour so, it is also used in cooking stir-fries, sauces, and dressings. It’s common to eat yakitori with yuzu-kosho, adding a more refreshing and light taste. It is also used instead of wasabi. When we eat sashimi, we usually dip it in soy sauce and wasabi, but yuzu-kosho is also used instead of wasabi in some regions of Japan. 

 
 

DELICIOUS  YUZUKOSHO RECIPE

1. Yuzu-kosho Peperoncino

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Cooking time: 20 minutes
Serves 2

Ingredients

  • 200g pasta

  • 5 cloves of garlic

  • a handful of rocket

Seasonings

  • 3g chicken soup stock

  • 5g yuzu-kosho

  • salt for boiling pasta

  • 45ml olive oil

Method

1. Boil the spaghetti following packet instructions.

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2. While the pasta is cooking, slice the garlic, add olive oil and sliced ​​garlic in the pan and bring the pan up to low heat. 

3. Cook garlic being careful not to let it burn.

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4. Stop the heat when the garlic changes to a light brown colour.

5. Take 100ml of pasta water and mix the chicken soup stock and yuzu-kosho.

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6. Add the cooked pasta and stock mixture in the pan.

7. Mix them together on high heat.

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8. Add the rocket and lightly stir them.

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9. All done! You can add more ingredients if you want such as bacon, mushroom.

 

2. Yuzu-kosho and mayonnaise dipping sauce

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Cooking time: 5 minutes
Serves 2

Seasonings

  • 12g mayonnaise

  • 6g miso

  • 1g yuzu-kosho

Method

1. Put all seasoning and mix.

2. Done! Dip with vegetables that you like.

 
 

Yuzu-kosho is really an all-purpose seasoning! It’s easy to find at Asian supermarkets.

If you want to get started with yuzu-kosho, we have yuzu-kosho at 279 as well.

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Japanese cuisine, Japanese food, Japanese food Recipe, Japanese seasoning, Melbourne Japanese cafeYuki. T279 Victoria st, Yuzu-kosho, Japanese condiments, Japanese seasoning