This fermented Japanese condiment, made with yuzu (a fragrant Asian citrus fruit somewhere between a lime, a lemon and a mandarin orange), chili peppers (either green or red) and salt, is spectacularly funky and tart. In Japan, it's traditional with sashimi, grilled chicken and hot pot. But we encourage you to eat it with pretty much everything. Here, five great ways to use yuzu kosho.
Supersimple and utterly delicious, these grilled shrimp are topped with a simple sauce of yuzu kosho mixed with ginger, garlic, lemongrass, cilantro and olive oil.
- How to Squeeze Every Last Drop Out of Your Sriracha Bottle
- 6 Asian Ingredients Primed to Be the New Sriracha
- New Ingredients for a Southeast Asian Pantry