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Yuzu kosho
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celkový časIngrediencie
Most yuzu kosho is made with young green yuzu. But honestly? I find mature yuzu even more aromatic, with a gentle sweetness and deeper umami that elevates every dish.
Recipe: Yuzu Kosho
Koji 100g
Yuzu peel 150g
Yuzu juice 80g
Chilli 40g
You can enjoy it from the next day, but if you let it rest at room temperature for a month… the flavour becomes something special
Note: And the squeezed yuzu? Straight into the bath for a relaxing yuzu bath 🍋♨️
Saved this post? Tell us in the comments what dish you’d pair it with 👇
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