Yuzu Kosho

Salted Lime & Chilli Paste


Preparation info

  • Difficulty


  • Makes: A

    50 ml

    (1½ fl oz) Jar

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes

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.



  • 20 g (¾ oz) grated organic unwaxed lime zest (from about 9 limes)
  • 20 g (¾ oz) green chilli, finely chopped


  • 40 g ( oz) sea salt flakes


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.