Yuzu Kosho
Recipe: https://recipestripper.com/recipes/9af64187-58dd-4105-97db-cf7ff7b12b77
Original source: https://www.eyesandhour.com/yuzu-kosho-recipe/
Recipe image: https://www.eyesandhour.com/wp-content/uploads/2022/10/yushokoshobowlrecipe.jpg

An authentic recipe for yuzu kosho made with 3 simple ingredients. If you can't find yuzu, substitute with other citrus fruits.
Yield: 12
Prep time: PT50M
Total time: PT50M

Ingredients
- 30 grams fresh yuzu zest (green (or yellow) about 8 to 10 small yuzu)
- 30 grams togarashi peppers (green (or red) about 12 - 14 peppers)
- 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. [Yuzu] Use a microplane zester to remove the yuzu peel.
3. [Yuzu] Save the yuzu you zested for squeezing later.
4. [Togarashi (Spicy Peppers)] Put on some plastic disposable gloves before cutting the peppers.
5. [Togarashi (Spicy Peppers)] Cut off the stems of the togarashi.
6. [Togarashi (Spicy Peppers)] Slit the togarashi peppers lengthwise to split them in half.
7. [Togarashi (Spicy Peppers)] Remove the seeds and white pith with a spoon or just your finger (with gloves on).
8. [Togarashi (Spicy Peppers)] Finely mince the peppers with a sharp knife or food processor.
9. [Blending Ingredients] Combine the zest of yuzu peel and togarashi peppers.
10. [Blending Ingredients] Blend together using a suribachi (Japanese mortar and pestle) or food processor.
11. [Blending Ingredients] Add salt and blend until the salt crystals are no longer visible.
12. [Blending Ingredients] Add the juice of half a yuzu.
13. [Blending Ingredients] Store your yuzu kosho in sterilized glass jars and keep refrigerated.
14. [Blending Ingredients] You can use it fresh, or let it rest (lightly ferment) for about a week in the refrigerator to mellow the flavor.