Yuzu Kosho: How to Use Japanese Citrus Pepper Paste

Have you ever heard of the Japanese food Yuzu Kosho (柚子胡椒)? 

To be exact, Yuzu Kosho is a condiment commonly used in the Kyushu region of Japan for various dishes.

Yuzu Kosho (柚子胡椒)

Yuzu Kosho is a pasty condiment made from Yuzu citrus peel, red or green chili pepper, and salt ground together and aged. 

Yuzu (柚子) is a citrus fruit native to East Asia, which is uniquely fragrant, compared to lemon, with some acidity.

Thus, the resulting citrus pepper paste smells nice and features a pleasant zesty taste,

and the addition of a little Yuzu Kosho can make the taste of a dish more appealing and flavorful. 

Uses

Yuzu Kosho is a versatile multi-purpose condiment, and we use it in various ways.

Nowadays, you can effortlessly get it online, but for those who don’t know its usage, here are seven examples.

1. For Grilled Chicken/Beef Steak

Yuzu Kosho matches perfectly with grilled meat, and we love to eat Yakitori (焼き鳥) grilled chicken skewers with the condiment.

A small amount of Yuzu Kosho goes a long way, and some like to add it to steak sauce. 

2. In Miso Soup

Yuzu Kosho pairs deliciously with miso soup (especially the one using white miso). Just drop in a small amount and dissolve.

3. In Pasta

Japanese-style pasta sometimes uses Yuzu Kosho.

The citrus pepper paste works well with butter and can be a secret seasoning in the dishes.

4. With Tempura

Those living in the Kyushu region commonly eat Tempura with Yuzu Kosho. They add a proper amount to the dipping sauce Tentsuyu (天つゆ).

5. In Udon Noodle Soup

When eating Udon noodles, Japanese people often sprinkle Shichimi Togarashi, but instead, the addition of Yuzu Kosho is as good as that.

And this also applies to some kinds of ramen, like this.

6. In Dressing

Don’t you have an unused dressing in the fridge? Yuzu Kosho works well with salad dressings as well.

Mix a proper amount with your dressing sauce, and let’s turn it into a refreshing, new flavor.

7. With Sashimi

Some Japanese like to use Yuzu Kosho for Sashimi instead of wasabi. The citrus pepper paste will give you a different satisfaction.

(Reference Page: Wikipedia 柚子胡椒 )