Yuzu kosho is a condiment made from sea salt, yuzu zest, and chili. The process is incredibly labor intensive using only the top layer of yuzu fruit, hand-picked peppers, and local Japanese sea salt. This mixture is then carefully fermented resulting in an intensely fragrant and distinctive product with no off-flavors. It is best used as an accent to enhance the natural flavors of food: dab a small amount on items such as sashimi, poultry, and wagyu beef.
Uses: Use yuzu kosho sparingly as the flavor is intense: just a dab on top of a skewer or piece of sashimi is enough to add an explosive flavor. Try yuzu kosho mixed with ponzu for a tasty dipping sauce.
Red yuzu kosho is made from ripe yellow yuzu and red chili yielding a milder and more balanced flavor that than the green variant.