{"id":"9af64187-58dd-4105-97db-cf7ff7b12b77","url":"https://recipestripper.com/recipes/9af64187-58dd-4105-97db-cf7ff7b12b77","source_url":"https://www.eyesandhour.com/yuzu-kosho-recipe/","title":"Yuzu Kosho","description":"An authentic recipe for yuzu kosho made with 3 simple ingredients. If you can't find yuzu, substitute with other citrus fruits.","servings":12,"servings_text":"12","prep_time":"PT50M","total_time":"PT50M","image_url":"https://www.eyesandhour.com/wp-content/uploads/2022/10/yushokoshobowlrecipe.jpg","ingredients":[{"text":"30 grams fresh yuzu zest (green (or yellow) about 8 to 10 small yuzu)","item":"fresh yuzu zest (green (or yellow) about 8 to 10 small yuzu)","quantity":30,"unit":"g"},{"text":"30 grams togarashi peppers (green (or red) about 12 - 14 peppers)","item":"togarashi peppers (green (or red) about 12 - 14 peppers)","quantity":30,"unit":"g"},{"text":"8 grams sea salt (about 13% of the combined weight of peel and peppers)","item":"sea salt","quantity":8,"unit":"g","preparation":"about 13% of the combined weight of peel and peppers"}],"instructions":[{"number":1,"text":"Wash off yuzu with water and pat dry with clean towel.","section":"Yuzu"},{"number":2,"text":"Use a microplane zester to remove the yuzu peel.","section":"Yuzu"},{"number":3,"text":"Save the yuzu you zested for squeezing later.","section":"Yuzu"},{"number":4,"text":"Put on some plastic disposable gloves before cutting the peppers.","section":"Togarashi (Spicy Peppers)"},{"number":5,"text":"Cut off the stems of the togarashi.","section":"Togarashi (Spicy Peppers)"},{"number":6,"text":"Slit the togarashi peppers lengthwise to split them in half.","section":"Togarashi (Spicy Peppers)"},{"number":7,"text":"Remove the seeds and white pith with a spoon or just your finger (with gloves on).","section":"Togarashi (Spicy Peppers)"},{"number":8,"text":"Finely mince the peppers with a sharp knife or food processor.","section":"Togarashi (Spicy Peppers)"},{"number":9,"text":"Combine the zest of yuzu peel and togarashi peppers.","section":"Blending Ingredients"},{"number":10,"text":"Blend together using a suribachi (Japanese mortar and pestle) or food processor.","section":"Blending Ingredients"},{"number":11,"text":"Add salt and blend until the salt crystals are no longer visible.","section":"Blending Ingredients"},{"number":12,"text":"Add the juice of half a yuzu.","section":"Blending Ingredients"},{"number":13,"text":"Store your yuzu kosho in sterilized glass jars and keep refrigerated.","section":"Blending Ingredients"},{"number":14,"text":"You can use it fresh, or let it rest (lightly ferment) for about a week in the refrigerator to mellow the flavor.","section":"Blending Ingredients"}],"date_published":"2026-10-30T00:09:04.925994+00:00","date_modified":"2026-10-30T00:09:04.925994+00:00"}