Easy Red Yuzu Kosho Recipe
You won’t believe how well red yuzu kosho works with almost any savory dish! Experiment with the beauty of Japanese condiment and bring it into your home cooking today. It will change your life!
Red Yuzu Kosho
We all go through stages of feeling a bit bored with a cooking?
If you’re going through a cooking inspiration slump, it’s time to mix it up a bit and get your mojo back!
I’ve found that sometimes all it takes is a new ingredient, condiment or approach that opens the door to more variety, and new options to try out.
So, it’s time I brought you into my secret weapon that can help you make delicious Japanese recipes with yuzu!
What is Red Yuzu Kosho?
Red yuzu kosho is Japanese citrus chili condiment. This Japanese hot sauce is made with yellow yuzu and red chili. Then it’s fermented with salt, the zest and juice of yuzu.
The combination of citrus, chili and salt create a powerful flavor and fragrance, which is instantly identical to be different to any other fruit. It’s totally unique!
You’ll be looking for things to add it to and will soon understand why people love yuzu kosho so much in Japan!
Yuzu kosho red vs. green
I use yellow yuzu for this red yuzu kosho recipe. When the yellow yuzu is blended with Japanese red chili, it’s turned into a red color. Hence, it’s called red yuzu kosho. When the yellow yuzu meets green chili, it turns into light green yuzu kosho.
The best season of the yellow yuzu is in winter while green yuzu is in summer. Green yuzu is often found mixed with green Japanese chili.
Why making red yuzu kosho at home?
One day my partner, Andy, found a green yuzu kosho at the local Japanese shop in town. He sent me a photo and asked me how it’s used and whether he should buy it.
It was a bit expensive, but he was excited to hear how good and versatile it is – he bought it, and I started dusting off red yuzu kosho recipes.
I started thinking that I can’t go without having this in my kitchen on a permanent basis. So I decided after finishing off the bottle that he found, to make my own to avoid regular expensive trips to the specialty store.
So, this is one of my favorite yuzu recipes. Learn how to use this divine citrus fruit from Japan! You’ll never look back!
About this Red Yuzu Kosho
This red yuzu kosho is super easy to make. It’s just mixing up Japanese yellow yuzu, Japanese red chili and sea salt in a hand mixer or blender. So simple! Your job – get fresh yuzu from a local Japanese or Asian grocery shop.
Where to find fresh yuzu?
I know that yuzu is not an everyday ingredient we can find at any supermarket. Yellow yuzu is found from December to February while green yuzu is from June to August.
While it may have been difficult to find in the past, Yuzu is getting super popular, helped along by some Michelin star chefs talking about how much they love it.
So, keep your eye out for it and if you stumble upon it get it without hesitation! It surely worth the effort.
Ingredients for Red Yuzu Kosho
Japanese Yuzu: Look out for yuzu that are about the size of your fist with a sweet citrus smell. Yuzu can have some scratches on the skin but that’s OK.
Japanese Red Chili: I have chosen Japanese red chili to make this yuzu kosho recipe as authentic as possible. It’s super hot. My favorite is adding 3 of them or less for 5 yuzu and if you prefer super spicy, try more.
If you cannot find the fresh Japanese chili, find the dried one at any Japanese or Asian grocery stores. Soak them with water over night. This way color is a rich red.
Sea Salt: The beauty of Japanese sea salt is in its flavor and color. The concentrated seawater is infused by seaweed. This is why rich minerals and umami are condensed in Japanese sea salt. This red yuzu kosho recipe works with it.
Useful Equipment: Food Processor. If you do not have a food processor or blender, remove seeds from red chili, cut yuzu skin, and the red chili. Then mix up with sea salt and blend well with a grinder.
How to Make Red Yuzu Kosho
Clean, and carefully peel yuzu skin. Set aside the fruit for juice and another use. Remove pith, the white substance between the peel and the fruit, with a spoon.
Cut yuzu peel and put them into a mixer with red chili and sea salt. Add a bit of yuzu juice.
That’s it! Red yuzu kosho is ready!
You do not have a food processor?
No problem!
- Peel the skin and cut it into small pieces.
- Put it into a mortar and pestle.
- Grind into a paste.
- Add the chili and sea salt. Then keep grinding.
That’s it! The bonus is that while you make, you can enjoy yuzu’s aromatic fragrance. It’s almost heavenly experience!
You may get a lot of yuzu seeds on hand. I even use them for my homemade cosmetic to moisturize my skin.
What does red yuzu kosho taste like?
It’s divine! It’s spicy and yet sweet and sour taste together with playing in your mouth at the same time. The fragrance is almost instantaneously identical. It’s aromatic and somehow therapeutic.
Yellow yuzu is larger than green yuzu, and so more fruit juice contained. I make yuzu shio ramen, yuzu liqueur, yuzu ponzu sauce, yuzu hot pot and yuzu juice with it.
What can you do with Yuzu Kosho?
You can:
- Make recipes using red yuzu kosho.
- Add more variety and flavor to your recipes
- Experiment with new cuisine and add new Japanese dishes to your recipes.
Red Yuzu Kosho Recipe
Ingredients
- 5 Japanese Yuzu
- 3 Japanese Red Chili (add more if you like)
- Sea Salt (20% of the yuzu skin and red chili)
Instructions
- Carefully remove yuzu skin. Remove pith, the white substance between the peel and the fruit, with a spoon. Cut into 2-3 inch pieces.
- Remove seeds from Japanese red chili. 3 or less is the best to add for 5 yuzu, but if you like super spicy, add more.
- Add yuzu skin, red chili, sea salt and one tbsp yuzu juice to the food processor. Process until the ingredients are well blended together with a vibrant colour.
- If you do not have a food processor. Cut yuzu and red chili finely and grind. Be careful not to wipe your eyes when handling the chili.
