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Ocean Foods Yuzu Kosho Pepper: Red Label

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From Kyushu in southeast Japan comes yuzu kosho, a powerful three-ingredient blend of ground red chili pepper, sea salt, and tart yuzu zest. Use a light touch to add a salty, spicy, and brightening citrus sour to the dishes of your choosing. In traditional Japanese cuisine, it makes for an excellent addition udon, soba, and, in the winter, nabe (hot pot).

If you'd like to learn more about yuzu and how to use yuzu kosho, check out this blog!

What Is Yuzu?

Yuzu is a Japanese citrus fruit with an intense floral aroma and the tartness of lime. Yuzu has a unique fragrance that is hard to completely pin down, floral with notes of honey and lemon blossom are some ways to describe it. Once you try it, you will never want to go back to basic lemon ever again.

How Do You Cook With Yuzu?

Yuzu is a key ingredient in ponzu, a sauce of yuzu juice and soy sauce, and yuzu kosho, a spicy blend of chilies, zest, and salt. In cooking, yuzu juice is used to brighten up a dish with its acidity. The zest is applied as an accent to cooked vegetables, hot pots, custards, and fish, and is sometimes used to infuse miso or tea leaves. Yuzu also makes a common addition to dressings, sauces, marinades, and even cocktails. A little of the juice and zest packs quite a flavor punch.