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5.0 from 6 votes

Yuzu Kosho (Yuzu Chili Paste)

Yuzu Kosho (柚子胡椒) is a hot and citrusy Japanese condiment. Made with fresh yuzu zest and togarashi chili peppers, this chili paste is easy to make and delicious.

Prep Time
10 mins
Total Time
10 mins
Servings: 2 tablespoons
Course: Condiments
Cuisine: Japanese

Ingredients

  • 2 green togarashi chili pepper (or 3 thai bird chilis)
  • 6 green yuzu
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Remove the seeds and white membrane from chili peppers. I recommend wearing gloves when doing this. Mince the chilis as fine as you can make them. Use a microplane to zest the yuzu.
  2. Place the chili, yuzu zest and salt in a mortar and pound with a pestle until it turns into a smooth paste. Add the juice from the yuzu and mix well until the sauce is the consistency you want it.
  3. Because of the salt content it will keep for a month in the fridge, or longer if you freeze it.