Guide to Yuzu Koshō: Japan's Citrus Hot Sauce

Yuzu koshō is a flavorful Japanese seasoning that packs a punch. It is a pasty condiment made from peppers that are then fermented with salt and the zest and juice of yuzu, a citrus famous in Japan and East Asia. Yuzu koshō is a Japanese hot sauce that is not fiery hot and will not leave your mouth feeling on fire. It is a refined salty, spiciness which will add a depth of flavor to any dish.

Types of Yuzu Kosho

There are two varieties of yuzu koshō: green and red. Green yuzu koshō consists of green unripe yuzu and green chili peppers. Its taste is said to be spicier with a fresh and sharp flavor. Red yuzu koshō consists of ripe yellow yuzu and red chili peppers. The taste is less spicy than green yuzu koshō and has a mature fragrance and tartness. The most famous types of yuzu koshō are found in Kyushu, where it is a local specialty. The last pair of kanji in the name, koshō ( 胡胡 ) usually refers to black pepper, but in Kyushu dialect, it refers to chili peppers.

How To Use

Yuzu koshō is very versatile and can be used in a number of different ways. Green yuzu koshō can be used as a wasabi substitute. It can be paired in various ways such as sashimi, yakitori, somen, carpaccio, miso soup, peperoncino, or butter. It also goes well with soy sauce and olive oil. Red yuzu koshō is great as a mustard substitute. Since it is made with ripe yellow yuzu and red chili, it is recommended for hot dishes such as oden, udon, motsunabe, pork soup, gyoza sauce, ajillo, and more.

Both red and green varieties are also great for grilling and roasting so some chefs have started using it to marinate and season proteins. Yuzu koshō is also easy to make at home, however, the significant challenge would probably be finding yuzu as it is hard to find in the western world.

Try our handmade yuzu koshō which is aged for over a year using a secret method to enhance and preserve the natural flavor and aroma of the quality ingredients.

About the author:

Samantha Kwok

Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods.