Fresh, spicy and a bit salty, this green yuzu kosho is delicious. Pungent citrus flavour will brighten up your meals. Check out this green yuzu kosho recipe today, and discover the unique and super tasty yuzu flavour. You’ll see why the world is becoming fanatical about Japan’s yuzu kosho.
Green Yuzu Kosho
Green yuzu kosho is another specialty food found in just about in every Japanese home. This green yuzu kosho recipe uses Japan’s super food yuzu and Japanese chili, fermented together to draw out the rich umami taste.
It’s the perfect accompaniment to just about any savory dish – think ramen, fried rice, tofu, gyoza or even sushi!
This incredible green yuzu kosho paste can be bring joy into your life to share with your loved ones! Read on!
What is Green Yuzu Kosho?
Green yuzu kosho is one of the most popular Japanese spicy citrus paste. This Japan’s spicy yuzu sauce is made with green yuzu and green chili. Then it’s fermented with salt, the zest and yuzu juice.
Green or red yuzu kosho
You can see two different colours of yuzu fruits at shop. Green yuzu is harvested just before they become mature and golden yellowed. The best season of the green yuzu is hence in summer while yellow yuzu is in winter. When the yellow yuzu is mixed with red chili, it becomes red yuzu kosho.
Once the green yuzu is blended with green chili, it’s becomes a green color. So, it’s called green yuzu kosho. When the yellow yuzu meets green chili, it turns into light green.
How to find green yuzu
Green yuzu is found from August to September at local Japanese shops. I am aware that yuzu is not an everyday ingredient we can find easily.
Yuzu is getting super poplar as it’s shown by some Michelin star chefs about it’s incredible aroma. Many places outside of Japan has also started selling yuzu. So, keep eye out for yuzu. If you found it by chance, get them back to home! That’s how I buy yuzu.
Green yuzu kosho ingredients
Green yuzu is made only three ingredients, young yuzu fruits, sea salt and green chili.
Japanese Green Yuzu: Green yuzu is smaller than yellow yuzu. It’s about one and half inch size. Choose fresh, dark green and firm fruits. Don’t make mistake to kabosu. Green yuzu looks similar to kabosu.
Japanese Green Chili: Green yuzu is often found mixed with green Japanese chili. So I have chosen Japanese green chili to make this yuzu kosho recipe as authentic as possible.
Japanese green chili is less spicy in comparison to regular green chili. The amout of spiciness changes dependent on the chili you choose. If you use regular green chili, like from Tahiland, try to use less.
Sea Salt: I’ve selected sea salt for this green yuzu kosho recipe as it’s traditional. Japanese sea salt helps to induce the flavour of the ingredients.
How to Make Green Yuzu Kosho
This recipe for green yuzu kosho is easy and straightforward. I show you some important tips in making perfect yuzu kosho in no time!
Prepare a clean air-tight container. I wash it with kitchen detergent, rinse it with running water and pour warm water. Then dry it out completely by leaving it in the room.
Clean yuzu fruit and green chili with running water. Dry them out on a kitchen towel in the room. I used my sushi bamboo mat. Finely chop green chili.
Finely grate the yuzu skin. Try to avoid the white pith under the surface of the skin between the peel and the fruit. It makes the yuzu kosho bitter.
Enjoy the rich aroma while you grate yuzu zest! Set aside the fruit for juice or another use.
Grind the ingredients
Smooth over finely chopped green chili pepper with suribachi and surikogi, a Japanese mortar and wooden pestle, and grind it first. Then combine grated yuzu zest and salt. Enjoy the rich aroma while you grate yuzu zest!
Set aside the fruit for juice or another use. I usually make yuzu ponzu sauce with the juice. Keep grinding.
Using suribachi will maximize the flavour and aroma of the citrus. It also helps yuzu kosho paste be a smoother texture.
If you come across a suribachi and a surikogi (Japanese mortar and pestle) it’s worth getting as it’s great for Japanese cooking. It’s perfect for dishes with toasted sesame seeds, yam or tofu.
But if you don’t have it..
No problem. Remove the stem and seeds of green chili pepper, and chop them with a food processor. Grate yuzu skin with a grater. Add sea salt and grated yuzu skin into the food processor. Keep processing until the ingredients become well combined and smooth.
Important! – You can use the processor for the chili. However, I do not recommend processing green yuzu skin with a food processor. Green yuzu skin is too hard and affects the texture, making it hard.
I actually tried, but it didn’t go well as I expected. It’s OK to process ripe and mature yellow yuzu.
I do not recommend chopping the yuzu skin with a food processor. The green yuzu skin is too hard and the texture becomes rough.
More recipes with yuzu:
Green Yuzu Kosho Recipe
- 7 green yuzu (use only skin)
- ½ cup Japanese green chili (note 1) (70g)
- sea salt (20% of yuzu skin and green chili)
- Clean yuzu fruit and green chili with running water. Dry them out in the room. Finely chop green chili.
- Grate the yuzu skin with a grater. Try to avoid the bitter part of white pith under the skin. Grate only the surface.
- Smooth over finely chopped green chili pepper with suribachi and surikogi, a Japanese mortar and wooden pestle, and grind it first. Then combine grated yuzu zest and salt. Keep grinding until all the ingredients are combined well and the surface becomes smooth.
- Keep the green yuzu kosho in a clean air-tight container. (note 2)
- Japanese green chili is highly recommended, but if you use other types of chili, experiment with the spiciness. Japanese chili is much milder than red chili, Thai or Korean chili pepper.
- Clean the air-tight container to save yuzu kosho longer with kitchen detergent. Rinse it with running water and pour warm water. Then dry it out completely by leaving in the room.
- Set aside yuzu fruit and juice for another use such as yuzu ponzu.
- Green chili pepper is a strong stimulant and can irritate the eyes and skin for some people. If you cut them with a knife instead of the food processor, try using kitchen gloves and don’t touch your eyes or mouth when preparing.