If you like it spicy, if you like green, if you like lemon flavor… this is for you. This green condiment is called yuzu koshio, yuzu pepper.
You can buy it but is very salty and not so tasty as home-made.
Green yuzu citrus, green chili peppers and salt.
Grate the green part of the rind of yuzu.
The chilis, emptied and pasted too. I mix sweet and hot to get a good balance.
Mix and add salt. If you want to keep a year in the fridge, you should add 10% of weight of salt. That’s a lot. I put much less. I store it only a few days.
And I freeze small servings (1 tbs). You can alo make cubes in a tray for ice cubes.
GOURMANDE in OSAKA 
How you use it ?
Like harissa… with moderation or with craziness !
C’est un “condiment universel”.
I’ll show some on other posts. A little bit often added to many cold or grilled dishes : tofu, meat, fish. It can be mixed to mayo, sauces for salad, pasta… I also add it to stews at the end, like a gremolata.
Mode confession on :
Pour l’instant, avec celui-la, j’ai fait griller du pain, et j’ai mis un peu de yuzu-koshio et un peu d’aioli que j’avais a finir. C’etait bien bon.
J’aime ta confession 🙂
This recipe is something different and quite authentic. I’ll give it a try!
Pingback: Yuzu koshio, the green spice (via Gourmande in Osaka) | Vegetale in Osaka
Pingback: Unaju, ritzy unagi box | Gourmande in Osaka
That looks stunning! My mouth is watering. It’s very difficult to find fresh yuzu in the States.
I know it’s a rarity outside Asia or they ask a crazy price. You may appreciate the commercial yuzukoshio (yuzukosho) if you can find it in Asian grocery stores. The only problem is it will be very salty.
Pingback: Goma-dofu maison | Gourmande in Osaka
Pingback: Morue parmentière au yuzu-kosho, bathing in a fragrance of osmanthus « GOURMANDE in OSAKA
Pingback: Just a sauce changes it all. Yuzu-kosho kimizu. « GOURMANDE in OSAKA
Reblogged this on GOURMANDE in OSAKA.