Yuzu kosho (aka yuzugosho) is a Japanese seasoning paste made by blending together yuzu fruit zest, chile peppers, and salt. This variety of green yuzu kosho is made in small batches in Seattle using organic peppers sourced from Washington State. has a citrusy, salty, spicy umami flavor. Yuzu kosho is extremely concentrated, so just a little bit will go a long way.
Green yuzu kosho: original
Availability: All year round
Production cycle: March through November
Flavor profile: Made from three types of chilies, this style starts with strong citrus notes that rounds into earthy tones then finishes with sea salt.
Best with: this yuzu kosho is best with seafoods such as sashimi, broiled salmon, foods high in fat content, or fried foods.