Red Yuzukosho (Yuzu Pepper)

Name: Red Yuzukosho (Yuzu Pepper)
Cuisine: American
Ingredients: 3 – 4 Yuzu citrus (the more fragrant the better); 10 – 12 grams Powdered chili pepper; 1/2 rounded teaspoon – 1 teaspoon Natural Salt; 1 few drops Yuzu juice

cookpad.japan @cookpad_jp

An old colleague of mine shared this yuzukosho recipe with me many years ago, and I've been making it at home ever since. Recently, I've been seeing a lot of green yuzukosho products, so I gave one of them a try, but I found that it wasn't spicy enough. We're sticking with this tried and true recipe this year as well.

We keep ours frozen, so the amount of salt added is on the lighter side. If you're not planning on freezing your yuzukosho, feel free to add more. It's delicious as an addition to hot pot soup bases, as well as in miso soups. Try to use the most fragrant yuzu citruses available. Green yuzukosho tends to be spicier; if you're looking to prepare some at home, don't refer to these ingredient ratios, you'll end up with a fire-hot condiment. Recipe by Keyua

cookpad.japan @cookpad_jp

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Ingredients

3– 4 Yuzu citrus (the more fragrant the better)
10– 12 grams Powdered chili pepper
1/2rounded teaspoon – 1 teaspoon Natural Salt
1few drops Yuzu juice

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Steps

1

Prepare your golden yuzu citrus and chili pepper powder. The pepper I bought came in little 12 g bags.
2

Wash the yuzu well and dry them off thoroughly. Grate the yellow portion of the peel but omit the pith.
3

Mix in chilli pepper powder to your ground yuzu from Step 2. Add salt to taste. Spoon in a bit of the yuzu juice, and mix well into a paste.
4

Flatten out the yuzukosho on sheets of plastic cling wrap or bottle in jars to store in the freezer. It won't harden solid.
5

As for the leftover yuzu juice, use it to make ponzu vinegar sauces, or store it in the freezer in a tupperware container. Make store-bought ponzu sauce more aromatic by adding a dash. Simply slice away the amount needed with a knife when preparing other dishes.