Yuzu Kosho (Homemade Japanese Yuzu Pepper) 柚子胡椒

Recipe Highlights This year my friend let me pick a bunch of yuzu from her tree while it was still green. I decided to turn the yuzu into homemade yuzu kosho. Farmers harvest green yuzu from July to October, before it turns yellow. This happens to be at the same time as green chili season, making yuzu kosho a natural summer cooking project. Here’s why I keep coming back to this recipe: Versatile. Adds punch to soups, rice, grilled meats, and vegetables. Simple. Just three ingredients and easy prep. Customizable. Swap the citrus and chilis and adjust the heat to your taste. If you are looking for more fun summer projects, try my Japanese Plum Wine (Umeshu), Ume Plum Syrup, and Ume Miso recipes next! Table of Contents What is Yuzu Kosho? Yuzu kosho (柚子胡椒) is a fermented Japanese condiment made from yuzu zest, chili peppers, and salt. “Kosho” usually means black pepper in Japanese, but it’s the local word for chili pepper in the Kyushu dialect, where this condiment originated. There are two versions: Green yuzu kosho (ao yuzu kosho, 青柚子胡椒) uses summer’s green yuzu and chilis for a spicy, bright flavor. Red yuzu kosho (aka yuzu kosho, 赤柚子胡椒) uses winter’s ripe yellow yuzu and red chili...