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Yuzu Kosho Recipe​

Yuzu Kosho – Zesty Japanese Citrus Chili Paste

A bright, spicy, and aromatic Japanese condiment made from fresh yuzu citrus, chili peppers, and salt. Perfect for drizzling over grilled meats, seafood, noodles, or vegetables, this homemade yuzu kosho is quick to prepare, versatile, and full of flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Sauce
Cuisine: Japanese
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 fresh yuzu fruits zest and juice
  • 2 –3 fresh green or red chilies adjust heat to taste
  • 1 teaspoon salt or more to taste
  • Optional: 1 teaspoon sake or mirin for smoother texture

Equipment

  • Mortar and pestle or small food processor
  • Zester or fine grater
  • Knife and cutting board
  • Clean jar or airtight container for storage

Method
 

  1. Prepare the yuzu: Wash fruits and carefully zest them, avoiding the bitter white pith. Squeeze out the juice and set aside.
  2. Prepare the chilies: Remove stems and seeds, then roughly chop them.
  3. Combine ingredients: In a mortar and pestle or small food processor, grind yuzu zest, chopped chilies, and salt until a coarse paste forms.
  4. Adjust flavor: Add yuzu juice or sake/mirin if desired for a smoother texture and balanced taste.
  5. Store: Transfer the paste into a clean jar and refrigerate. Use immediately or let it rest a few days for deeper flavor.

Notes

  • Heat level: Adjust chilies to taste—green for mild, red for more spice.
  • Citrus substitute: If yuzu isn’t available, mix lime and lemon zest.
  • Storage: Keeps in the fridge for 2–3 weeks. Can be frozen in small portions using an ice cube tray.
  • Serving ideas: Drizzle over grilled meats, seafood, vegetables, or stir into soups and noodles.
  • Flavor tips: Avoid white pith—it adds bitterness. Use fresh ingredients for maximum aroma.
Yuzu Kosho Recipe​