Yuzu kosho

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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 👇