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.

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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

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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

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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

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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 

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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

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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

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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

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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.

Tomo

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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