Yuzu Kosho is a Japanese condiment that comes from the southern Japanese island of Kyushu. It’s often made with green or red Thai chiles or bird’s eye chiles, which are fermented with salt, yuzu zest, and yuzu juice. About the size of a tangerine, yuzu is mainly cultivated in Japan, Korea, and China. It’s incredibly fragrant but also super sour and tart.

Red Yuzu Kosho has a rounder flavor profile while green Yuzu Kosho is much sharper. The combination of spice, citrus, and salt come together in a powerful and distinctive flavor that can be paired with everything from grilled meats to sashimi to hot pot. At Yardbird, Yuzu Kosho is used in the Seared Yellowtail Salad, Korean Fried Cauliflower, and on top of the Chicken Neck Yakitori.

So if you’re looking for something new to spice things up in the kitchen, pick up a bottle of Yuzu Kosho!

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