🍳DailyRecipes
Appetizer

Homemade Yuzu Kosho

A punchy and zesty Japanese condiment made with citrus peel, chili peppers, and salt.

By Daily Recipes Book· 🌍 Japanese· August 17, 2026
Homemade Yuzu Kosho
dailyrecipesbook.com
Prep
15 minutes
Cook
0 minutes
Total
15 minutes
Serves
8

Yuzu kosho is one of my favorite things to keep in the fridge during the summer. It brings a bright and spicy kick to just about anything you cook, from grilled meats to steaming bowls of ramen.

Making it at home is incredibly simple since you only need three fresh ingredients. It takes just a little bit of chopping and mashing to create a condiment that packs way more flavor than anything you find on a store shelf.

Ingredients

  • 1/2 cup yuzu zest, loosely packed
  • 1/4 cup fresh green chili peppers, seeds removed
  • 1 tablespoon sea salt

Instructions

  1. 1

    Wash and dry the yuzu fruit thoroughly before carefully peeling off just the yellow outer skin, avoiding the bitter white pith.

  2. 2

    Remove the stems and seeds from your green chili peppers and give them a rough chop.

  3. 3

    Combine the yuzu zest, chopped peppers, and sea salt in a mortar and pestle or a small food processor.

  4. 4

    Grind or process the mixture until you have a smooth, uniform paste.

  5. 5

    Transfer the paste into a clean glass jar and keep it in the refrigerator for at least a few days before using, so the flavors have a chance to meld together.

💡 Tips

Store your yuzu kosho in a small, airtight glass jar in the refrigerator for up to six months. It is wonderful stirred into soups, used as a marinade for fish, or mixed with a little soy sauce for a dipping sauce.

#Japanese#Condiment#Vegan#Vegetarian#Gluten Free

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