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At New York City’s Morimoto, Iron Chef Masaharu Morimoto cooks with yuzu kosho, made with zest from the Asian citrus fruit yuzu, plus chiles and salt. It adds a spicy, nicely bitter accent to soups, salad dressings and even sashimi. $16 for 2.82 oz; 800-596-0885 or chefshop.com.