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Clean recipe · eyesandhour.com

Yuzu Kosho

An authentic recipe for yuzu kosho made with 3 simple ingredients. If you can't find yuzu, substitute with other citrus fruits.

Original recipe: eyesandhour.com

Yield:
12 servings
Prep:
50 min
Total:
50 min
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Yuzu Kosho

Ingredients

  1. 30 grams fresh yuzu zest (green (or yellow) about 8 to 10 small yuzu)
  2. 30 grams togarashi peppers (green (or red) about 12 - 14 peppers)
  3. 8 grams sea salt (about 13% of the combined weight of peel and peppers)

Instructions

  1. Yuzu

    Wash off yuzu with water and pat dry with clean towel.
  2. Use a microplane zester to remove the yuzu peel.
  3. Save the yuzu you zested for squeezing later.

  4. Togarashi (Spicy Peppers)

    Put on some plastic disposable gloves before cutting the peppers.
  5. Cut off the stems of the togarashi.
  6. Slit the togarashi peppers lengthwise to split them in half.
  7. Remove the seeds and white pith with a spoon or just your finger (with gloves on).
  8. Finely mince the peppers with a sharp knife or food processor.

  9. Blending Ingredients

    Combine the zest of yuzu peel and togarashi peppers.
  10. Blend together using a suribachi (Japanese mortar and pestle) or food processor.
  11. Add salt and blend until the salt crystals are no longer visible.
  12. Add the juice of half a yuzu.
  13. Store your yuzu kosho in sterilized glass jars and keep refrigerated.
  14. You can use it fresh, or let it rest (lightly ferment) for about a week in the refrigerator to mellow the flavor.