A specialty of the cuisine of Kyushu, a region in southeastern Japan, Yuzu Kosho is made from three ingredients only: yuzu, a prized and very tart Japanese citrus fruit, chile peppers and salt. While the word “kosho” typically refers to black pepper in most of Japan, in the Kyushu dialect it has the specific meaning of “chile pepper.” Yuzu Kosho comes in two varieties: Red Yuzu Kosho (Aka Kosho), made with red chiles, yuzu zest & salt, and Green Yuzu Kosho (Ao Kosho), made with green chiles, yuzu zest & salt. Yes, the two versions are distinctly different and each has a flavor profile that lends itself to different preparations. How To Use Yuzu Kosho Yuzu kosho makes an excellent condiment, used sparingly straight from the jar. Add flavor and heat to Asian dishes like tofu, noodles, sashimi, sushi, dipping sauces, hot-pots and stir frys. Use Yuzu Kosho as a rub on pork, beef, fish or chicken. Add a dash to marinades, salad dressings, soups and sauces.
- Green Yuzu Kosho is a deliciously spicy Japanese condiment
- Yuzu Kosho has a slightly coarse texture with a zingy citrus flavor.
- Yuzu Kosho is made from three ingredients only: yuzu zest, green chiles and salt.
- A specialty of the cuisine of Kyushu, a region in southeastern Japan
- Yuzu Kosho leaves a distinctly sour/salty/spicy flavor lingering on the palate
EXCELLENT BUY !
I am new to the use of yuzu kosho but I immediately fell in love with the taste and versatility of this product.