Yuzu kosho recipe (Japanese citrus chili paste)

Yuzu kosho is a traditional Japanese citrus chili paste made from fresh yuzu zest, green chilies, and salt. Bright, spicy, and deeply aromatic, it adds a bold citrus kick to grilled meats, noodles, soups, and simple rice dishes.

You can buy yuzu kosho in a jar, but making it at home is surprisingly simple and gives you fresher flavor and control over the heat. This recipe uses just three ingredients and reflects how yuzu kosho is traditionally made and used in Japan.

It’s one of those condiments that tastes small on the spoon, then completely changes a dish.

What is yuzu kosho paste?

In Bon Appétit magazine, yuzu kosho has been described as the “secret weapon condiment chefs are putting on everything.” That might be a bit of an overstatement, but it does pack a bold punch of citrusy heat.

Yuzu kosho originates in Kyushu, and you’ll often see it sold as a regional specialty around Hakata Station in Fukuoka. While it’s strongly associated with that area, it’s now easy to find at supermarkets all over Japan, including Tokyo.

In Japan, yuzu kosho is most commonly served in very small amounts as a side condiment. It’s paired with yakitori or grilled chicken, added to hot pots, soups, or ramen, and occasionally served with specific types of sashimi. A little goes a long way, and the chef or server will usually let you know when it’s appropriate.

Outside of Japan, yuzu kosho is often used more creatively, such as in marinades or dressings, but these are modern adaptations rather than traditional Japanese uses.

What's the difference between red and green yuzu kosho?

The color of yuzu kosho depends on the color of the yuzu and togarashi peppers.

At the supermarket in Japan, I typically see green yuzu kosho. It's made from green yuzu, early in the growing season. The green citrus zest is blended with green chili peppers and a squeeze of juice.

The other variety, red yuzu kosho, gets its color from red chiles. For this version, fresh peel from ripe yellow yuzu is used.

For my homemade version, I made green yuzu kosho. I love both equally. The taste and spiciness is about the same.

I just used what was available at the UN farmers market in Aoyama.

Both versions are equally traditional, with the choice depending more on season and availability than flavor.

What does yuzu kosho taste like?

Yuzu kosho has a bright, layered flavor. You get sharp citrus from fresh yuzu, a gentle heat from green chili peppers, and a salty backbone that pulls everything together.

If you imagine lemon or lime zest with a touch of heat and salt, that’s the essence of yuzu kosho. It’s bold, aromatic, and surprisingly addictive.

Is yuzu kosho spicy?

Yuzu kosho has a moderate level of heat. It’s not fiery like a hot sauce or aggressively spicy dishes, but it does have a noticeable kick.

The heat is closer to fresh ginger, wasabi, or a sharp mustard rather than chili heat. It hits quickly, then fades, leaving behind citrus and salt rather than lingering burn.

My homemade version has a similar level of spiciness to store-bought yuzu kosho, though you can easily adjust the heat by using fewer chili peppers.

Don’t get me wrong, it’s a potent paste. A small amount goes a long way. About the size of your pinky tip is usually enough. If you’re adding it to soup or a hot pot, start with a little and build up slowly until it tastes just right.

What is yuzu kosho made of?

Traditional yuzu kosho is made with just three ingredients.

1. Yuzu (柚子)
Yuzu is a fragrant Japanese citrus, sometimes grouped under the broader category of citron, though it has its own distinct aroma and flavor. It’s widely used in Japan and other parts of East Asia, but still relatively rare outside the region.

Both the zest and a small amount of juice are used to make yuzu kosho. The peel provides the bright, aromatic citrus character that defines the paste.

2. Togarashi (唐辛子)
Togarashi refers to Japanese chili peppers, either green or red. They provide the heat, which is clean and sharp rather than overpowering.

3. Sea salt
Salt brings the citrus and chili together and helps preserve the paste. I use Maldon sea salt, but kosher salt works well too, as long as it’s free of additives like iodine.

That’s it. No preservatives, fillers, or added flavors.

Kitchen tools needed to make yuzu kosho

Knife
A sharp chef’s knife is best for splitting and finely chopping the togarashi peppers before grinding.

Microplane (zester)
You’ll need a safe, efficient way to remove the yuzu peel. A microplane makes quick work of zesting and helps avoid the bitter white pith. If you don’t have one, a vegetable peeler or knife will work. A good microplane is a small investment that saves time and fingers.

Kitchen scale
Yuzu and togarashi vary in size, so a scale is the most accurate way to get the proportions right.

Cutting board
Any sturdy wooden or plastic cutting board works.

Suribachi (Japanese grooved mortar and pestle)
After chopping the yuzu peel and peppers, use a suribachi to grind everything together. This is the traditional method and gives you great control over texture. Keep in mind that chili flavor can linger in the grooves. I don’t own a food processor, and I enjoy making it this way.

Food processor (optional)
A faster, easier option for blending the ingredients. I tested a Ninja blender, but it didn’t chop the peppers finely enough.

Storage container or jar
Use a small glass jar with a screw-top lid. Sterilize the jar and lid in boiling water before storing your yuzu kosho.

Where to buy yuzu

You may have some luck finding fresh yuzu fruit at Japanese supermarkets such as Mitsuwa and Nijiya Market, if it's in season.

From what I've read, there are yuzu growers in the U.S., Australia, and in the U.K.

If you don’t have access to yuzu, lemon or lime zest works well.

Why not even experiment with grapefruit zest? I can imagine each citrus fruit making a paste with its own distinctive flavor.

Let me know how it goes!

If you've never tried yuzu kosho, I'd recommend buying a bottle that's made in Japan.

Once you know what authentic yuzu tastes like, then you can start experimenting with making your own.

If fresh yuzu isn’t available, store-bought yuzu kosho is the easiest option.

Where to buy yuzu kosho

Another option if you are yuzu-less is store-bought yuzu kosho.

You should be able to find yuzu kosho easily at most Japanese markets outside of Japan.

You may not find it at Asian markets that focus primarily on Korean or Chinese ingredients.

It looks like Whole Foods carries a yuzu sauce, but this is different than yuzu kosho.

Buy yuzu kosho online

You can also order both green and red yuzu kosho online.

Amazon carries this brand of authentic red and green yuzu kosho. It's just pricey.

This is a more affordable choice. You can find this brand of condiments at practically every supermarket in Japan.

What is yuzu kosho used for?

In Japan, yuzu kosho is most often used as a condiment for grilled meat or fish, or added in small amounts to hot pots and soups as a bright citrus accent.

Outside Japan, it is sometimes adapted into marinades or dressings. These uses are considered modern fusion cooking rather than traditional Japanese cuisine.

These are some recipes that go well with yuzu kosho:

1. Yakitori by Just One Cookbook
2. Hot Pot Nabe by Pickled Plum
3. Miso soup by Just One Cookbook
4. Mizutaki (hot pot) by Just One Cookbook
5. Chicken marinade on Epicurious
6. Salad Dressing by All Day I Eat
7. Grilled Short Ribs by Food Network
8. Sashimi (traditionally, only with specific fish)
9. Grilled, Poached, or Seared Salmon by Lowcarbing Asian
10. Soba (or udon noodles) by eyesandhour
11. Oden by Just One Cookbook
12. Somen by Pickled Plum
13. Hiyako Tofu by Pickled Plum

According to one of the main yuzu kosho brands in Japan, it also goes well with pasta and fried rice.

If you enjoy the bright citrus flavor of yuzu kosho, try my simple yuzu dressing or make a cozy cup of citron tea (yuzu-cha) with any extra fruit.

How to store yuzu kosho

Once you open a store-bought jar or tube of yuzu kosho paste, put it in the refrigerator.

I keep my homemade yuzu kosho in a small glass jar with a screw-top lid.

Sterilize the glass jar before putting the freshly made yuzu kosho inside.

Make sure to use a clean spoon each time you take some of the yuzu kosho from the jar. Wipe the lid clean before putting it back on the jar.

How long does yuzu kosho last?

I recently checked expiration dates at several supermarkets in Tokyo.

Yuzu kosho from the supermarket lasts a long time in the fridge. Out of the three jars and one tube I looked at, the expiration was 5 months to 10 months.

Even the one that lasts 10 months contained no preservatives.

My homemade version can also last for a long time in the refrigerator, up to three months. Though, I would use up in a few weeks.

Since it's simple to make, I just make small batches whenever I get my hands on organic yuzu.

To keep it longer, you can put it in the freezer for up to a year.

Tried this yuzu kosho? Careful. It’s a small spoon with big personality.

Tag @eyesandhour on Instagram and show me what you used it on.
If it earned a permanent spot in your fridge, ⭐️⭐️⭐️⭐️⭐️ ratings add serious zest to my day.