Yuzu Kosho (Japanese Citrus Chili Paste)

Yuzu kosho is a fiery, aromatic Japanese paste made by fermenting chopped chilies with the zest of yuzu, a fragrant Japanese citrus fruit, and salt. It comes in green (unripe chili) and red (ripe chili) versions, and delivers a punch of citrus fragrance alongside sharp heat. Used sparingly, it's dabbed onto grilled meats and fish, stirred into hot pot broths, noodles and dressings, or served alongside sashimi.

Ingredients

Yuzu kosho is made from chili peppers, yuzu peel (zest) and salt, fermented together to mellow and meld the flavours.

Nutritional Facts

Yuzu kosho is used in very small amounts, similar to a hot sauce. Per half teaspoon, it contains approximately 5 calories, no fat and around 1 gram of carbohydrates, with a trace of protein. It is fairly high in sodium for its size, typically 150 to 200 milligrams per half teaspoon.