A specialty of the cuisine of Kyushu, a region in southeastern Japan, Yuzu Kosho is made from three ingredients only: yuzu, a prized and very tart Japanese citrus fruit, chile peppers and salt. While the word "kosho" typically refers to black pepper in most of Japan, in the Kyushu dialect it has the specific meaning of "chile pepper." Yuzu Kosho comes in two varieties: Red Yuzu Kosho (Aka Kosho), made with red chiles, yuzu zest & salt, and Green Yuzu Kosho (Ao Kosho), made with green chiles, yuzu zest & salt. Yes, the two versions are distinctly different and each has a flavor profile that lends itself to different preparations. How To Use Yuzu Kosho Yuzu kosho makes an excellent condiment, used sparingly straight from the jar. Add flavor and heat to Asian dishes like tofu, noodles, sashimi, sushi, dipping sauces, hot-pots and stir frys. Use Yuzu Kosho as a rub on pork, beef, fish or chicken. Add a dash to marinades, salad dressings, soups and sauces.
V**A
WOW!
Its atomic, use sparingly. Its also excellent on salmon and tuna. Love the stuff !!!
A**I
Love this stuff!
I mix a 1/2 tsp of this with seasoned rice vinegar, soy sauce, a little bit of ginger, and a dash or 2 of sesame oil. It makes truly delicious Gyoza (pot stickers) dipping sauce. YUM!
H**R
Yuzu kosho a great seafood condiment
A nice citrus spice to add to tuna salads or salmon. I used 1/2 cup of olive oil, 3 tbsps. of red yuzu kosho, and 1 tbsp. of yuzu juice, blend in a blender to mix well.
L**I
EXCELLENT BUY !
I am new to the use of yuzu kosho but I immediately fell in love with the taste and versatility of this product(I have purchased the green one too: very good as well) .
K**.
Five Stars
very good
L**Z
Spice up your life!
This stuff is awesome!
K**Y
Five Stars
Taste prevails.
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