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

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. 


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

Yakitori with Yuzu Kosho

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

Miso Soup with Yuzu Kosho

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

3. In Pasta

Wafu Pasta with Yuzu Kosho

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

Tempura with Yuzu Kosho

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

Udon with Yuzu Kosho

When eating Udon noodles, Japanese people often sprinkle Shichimi Togarashibut 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

Yuzu Kosho 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

Sashimi with Yuzu Kosho

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 )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: