Yuzu kosho is a traditional Japanese condiment that enhances dishes with its citrus scent and its delicate spiciness. Made from pepper, of yuzu zest and of salt, it is then fermented to develop all its aromatic complexity.
Mainly consumed in paste form, it also exists in liquid versions or prepared with other citrus fruits. Its unique taste, both fresh, lemony and tangy, makes it a versatile seasoning. It is used to flavor sauces, marinades or broths, but also to accompany sashimi, grilled meats, crunchy vegetables or even beef tartare.
