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Yellow Yuzu Kosho - 60g


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Regular price £6.50
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Yuzu peel (50%), hot yellow chilli pepper (30%), salt

Energy 62 kcal (263 kJ), Total Fat 1g of which saturates 0.32g, Carbohydrate 12.3g of which sugars 3.8g, Protein 1.1g, Salt 25.5g

Seasoning for Grilled Meats and Seafood: Simply spread a small amount of yellow yuzu kosho on your meat or seafood before grilling for a burst of flavour.

Sashimi and Sushi: Mix it with soy sauce for a tangy and spicy dipping sauce that complements the delicate flavours of the fish.

Marinades and Dressings: Use in marinades for meats, tofu, or vegetables to infuse them with a citrusy and spicy flavour. You can also mix it with olive oil, vinegar or soy sauce to create unique dressings for salads or cold noodle dishes.

Stir-Fries and Noodles: Add a spoonful of yellow yuzu kosho to stir-fries or noodle dishes for an extra kick of flavor. It works well with both meat and vegetable stir-fries, as well as with noodle dishes like udon or soba.

Yellow yuzu kosho is a traditional Japanese condiment made from yuzu citrus zest, chilli peppers, and salt.

What is yuzu kosho?

Yuzu is a highly aromatic Japanese citrus fruit, resembling a small grapefruit which delivers a complex blend of mandarin, grapefruit and lemon notes.

Kosho, or "pepper paste," is made by fermenting fresh yuzu zest with chilli peppers and salt.

Ripe yellow yuzu fruit

Yellow yuzu kosho gets its vibrant colour from the combination of the fresh yuzu peel and the green of the chilli peppers. It's a spicy, tangy, and citrusy seasoning, with a complex flavour profile that adds brightness and depth to dishes.

Versatile seasoning

Yuzu kosho is commonly used as a condiment in Japanese cuisine, particularly in dishes with grilled meats or seafood and as a seasoning for sashimi and noodles.

It can also be used as a marinade or mixed with other ingredients to add a zesty, spicy kick to your sauces and dressings. Its versatility and unique flavour make it a popular ingredient both in Japan and internationally, where it's gaining popularity in fusion cuisine and among chefs looking to add a new dimension to their dishes.

For more details, see How to use above.

Store in a cool, dry place away from direct sunlight. Refrigerate after opening.

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