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Yuzu Kosho Recipe

Homemade Yuzu Kosho

Yuzu kosho is a traditional Japanese condiment made from yuzu citrus peel, fresh chili peppers, and salt. It delivers a bright, zesty flavor with a spicy kick and can elevate grilled meats, seafood, noodles, and soups. This easy homemade version is fresh, customizable, and much more flavorful than store-bought alternatives.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Sauce
Cuisine: Japanese
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 fresh yuzu zested, avoiding white pith
  • 3 –5 fresh green or red chili peppers adjust to spice preference
  • 1 –2 teaspoons salt adjust to taste
  • Optional variations:
  • 2 –3 shiso leaves for herbal flavor
  • 1 teaspoon mirin or honey for a sweeter version

Equipment

  • Mortar and pestle or small food processor
  • Sharp knife or microplane for zesting
  • Cutting board
  • Measuring spoons
  • Airtight jar for storage

Method
 

  1. Prepare the ingredients: Wash yuzu and chilies thoroughly. Remove chili stems and seeds. Zest the yuzu, avoiding the bitter white pith.
  2. Combine ingredients: Place yuzu zest, chilies, and salt in a mortar and pestle or food processor.
  3. Grind to a paste: Blend until smooth with a slight texture remaining. Adjust chili or salt to taste.
  4. Store: Transfer the paste to a clean, airtight jar. Refrigerate for up to 3–4 weeks. The flavor will intensify after 24 hours.
    Yuzu Kosho Recipe

Notes

  • For a milder paste, remove all chili seeds or use green chilies.
  • Resting the paste in the fridge for a day enhances flavor.
  • Use a clean spoon each time to prevent contamination.
  • Try variations by adding shiso leaves, garlic, or a splash of citrus juice.
  • Can be frozen in small portions for longer storage.
  • Yuzu Kosho Recipe