How to Cook With Yuzu Kosho, a Powerhouse Japanese Condiment

Building heat, acidity, and umami to get the flavors in your food up to restaurant levels usually requires a combination of a few ingredients — a squeeze of fresh lemon juice, a splash of vinegar or fish sauce, a dollop of chili crisp, and/or a sprinkle of red pepper flakes. Yuzu kosho is a Japanese condiment that can do it all, thanks to a fiery blend of red or green chile peppers, yuzu zest, and salt in this paste. Occasionally, other ingredients such as kombu, a type of kelp seaweed, may be added. This popular fermented condiment has the consistency of relish and is prized for its balance of spiciness and tanginess. Though it’s typically made with just three ingredients, each one packs a punch. Here’s what you should know about one of our favorite condiments and how you can use it in the kitchen.

What is yuzu kosho?

Yuzu is a citrus fruit cultivated across East Asia — namely in Japan and Korea — and has an intensely tart and sour flavor. Only the zest is used in yuzu kosho, so save the juice to make Yuzu Ponzu or Sour Cherry-Yuzu Bellinis. Yellow yuzu is typically used to make yuzu kosho, though you may find some versions of the condiment made with green yuzu, which offers a bolder aroma and flavor. The zest is then blended with chile peppers and salt. 

What does yuzu kosho taste like?

While yuzu is lip-puckering and intensely tart, yuzu kosho has a well-rounded flavor profile. The cutting citrus notes are offset with a bold kick from chile peppers. A little bit of sea salt harmonizes the two ingredients and is also the key ingredient in the fermentation process. 

How do you cook with yuzu kosho?

Use yuzu kosho whenever you want to enliven a dish with punchy citrus flavor and plenty of heat. But use it sparingly; a dollop goes a long way. Start by swirling a teaspoon into stir-fries, salad dressings, meat marinades, and sauces. You can also serve it alongside grilled meats. For a lunch or dinner, try this Chilled Soba Noodle Salad with Yuzu Dressing. Just half a teaspoon of yuzu kosho is used in the dressing, adding texture, brightness, and heat to an already flavorful dressing that also features sesame oil, ponzu, Chinese sesame paste, ginger, and garlic. For summer entertaining, serve Oysters with Yuzu Kosho Mignonette and Spicy Grilled Shrimp with Yuzu Kosho Pesto. And if you are looking for a vegetarian dish featuring yuzu kosho, Cauliflower Okonomiyaki is the answer; a three-ingredient mayonnaise made with Kewpie mayonnaise, green yuzu kosho, and fresh lemon juice is drizzled on top of the savory pancake for a zesty, spicy finish.

How to buy and store yuzu kosho

You can purchase yuzu kosho at Japanese grocery stores and other specialty grocery stores, as well as online grocers such as Umamicart, Weee!, and Yami. A two-ounce jar retails for about $10, depending on the specific product and seller.

Once opened, a jar of yuzu kosho should be stored in the refrigerator. However, that doesn’t mean you need to rush to use it up. Its flavor will be at its best within the first few months of opening, but because it’s a fermented product, it will generally last for one to two years in the refrigerator.