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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
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Prep Time 50 minutes
Course Condiment
Cuisine 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

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

Togarashi (Spicy Peppers)

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

Blending Ingredients

  • Combine the zest of yuzu peel and togarashi peppers.
  • Blend together using a suribachi (Japanese mortar and pestle) or food processor.
  • Add salt and blend until the salt crystals are no longer visible.
  • Add a few drops of yuzu juice.
  • Store your yuzu kosho in sterilized glass jars and keep refrigerated.
  • You can use it fresh, or let it rest (lightly ferment) for about a week in the refrigerator to mellow the flavor.

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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