Yuzu kosho is a condiment from the Kyushu district, located in the southern part of Japan. It is typically made with yuzu, an aromatic Japanese citrus fruit. However, the yuzu fruit can be difficult to find outside Japan, so I tried using limes and it worked extremely well. Try it with Sea Bream Carpaccio or Tea-braised Pork.
Combine the grated lime zest, green chilli and sea salt in a mortar and grind until all the ingredients are incorporated.
It’s best to leave the paste to stand for 1 week so that the flavour can mature. Store it in a sterilised jar in the fridge for 2 months.
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