Yuzu Kosho : 7 Typical Ways to Use the Japanese Citrus Pepper Paste

When eating Japanese foods, have you ever used Yuzu Kosho (柚子胡椒)? Yuzu Kosho is a common Japanese condiment. Particularly in the Kyushu district of Japan, it is widely used in a variety of foods.

Basically, the Japanese condiment is made from Yuzu citrus peel, red chili pepper or green chili, and salt. After the 3 ingredients are ground together, Yuzu Kosho is made by aging the mixture.

8a3bd1d2563152b25bb6fdcdb3c08ec5_s S&B Yuzu citrus pepper

The Japanese citrus pepper paste features a nice aroma of Yuzu and an unique pungent flavor that is quite different from the spiciness of chilies. If you add a dash of Yuzu Kosho to some food, you will be able to enjoy a pleasant change of its flavor.

How to use Yuzu Kosho

Yuzu Kosho can be used in various ways, so today I want to introduce 7 basic and typical ways to use the lumpy citrus pepper paste.

1. For Grilled Chicken and Beef Steak


Yuzu Kosho matches perfectly with grilled meat. In fact, Japanese people like to use the condiment for grilled meat, such as Yakitori (焼き鳥). Put a little amount of Yuzu Kosho on the meat and enjoy. It is also good to use the citrus pepper paste as a seasoning for sauce. For example, steak sauce and Yuzu Kosho go well.

2. For Miso soup


Yuzu Kosho works well with Miso soup. It is said that the Japanese citrus pepper paste makes a great pair especially with the Miso soup made with white miso paste. Put and dissolve a dash of the lumpy paste in the soup and enjoy.

3. For Pasta


Yuzu Kosho unexpectedly matches well with pasta, particularly with the Japanese-style pasta flavored mainly with soy sauce. While cooking pasta, add a little amount of Yuzu Kosho as a secret ingredient. The Japanese citrus condiment also works well with butter.

4. For Tempura 


Using Yuzu Kosho for Tempura is one of the most common eating manners in the Japan’s Kyushu district. Add a proper amount of the citrus pepper paste to the thin soy-sauce-based dipping sauce for tempura, Tentsuyu (天つゆ).

5. For Udon Noodle Soup


Although Japanese people usually use Shichimi Togarashi (a blend of red chili pepper and other 6 aromatic spices) as a condiment for Udon noodle soup, if you add a little amount of Yuzu Kosho to the Japanese noodle dish, instead of the 7 spice blend, that gives you a different, pleasant sensation.

6. For Dressing


Don’t you have an unused dressing in the refrigerator? Yuzu Kosho works well with salad dressings as well. Put a proper amount of the citrus pepper paste in the unused dressing and let’s make it the one with a refreshing, new flavor.

7. For Sashimi


Yuzu Kosho unexpectedly goes well with Sashimi. Instead of Wasabi (Japanese horseradish), put a dash of the Japanese citrus pepper in soy sauce and let’s enjoy the fresh raw fish slices dipping in the flavorful sauce.


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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