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.
Red yuzu kosho: special fall release
Availability: September through March
Production cycle: August through October
Flavor profile: Made from two types of chiles harvested in the late summer, aka kosho may be our most complex style. The abundance of sunlight gives these peppers a sweet yet hearty bite, but make no mistake about it, this amount of sunlight also gives the peppers a heat level you’ll appreciate and respect.
Best with: this style is best used in soups, stews, broths, robust meats and earthy vegan foods.