What Is Yuzu Kosho? Japan's Citrus Chilli Paste
Yuzu kosho (柚子胡椒) is a Japanese paste of yuzu peel, chilli and salt: hot, salty and powerfully fragrant. It comes from Kyushu, where it is an everyday seasoning, and a tiny dab is used the way you would use wasabi or English mustard.
This guide explains what is in it, where it comes from, green versus red, and how to use it. It sits inside our Pantry Masterclass.
Our yuzu kosho: Tosa Green Yuzu Kosho, 50g, made in Kōchi with green yuzu peel, and Fundokin Green Yuzu Kosho, 50g.
What Is Yuzu Kosho?
Japan's Ministry of Agriculture (MAFF) describes yuzu kosho as a seasoning in common use right across Kyushu, made from yuzu peel, chilli and salt. Despite the name, there is no pepper in it. In Kyushu, kosho means chilli; ordinary pepper is called yō-goshō, Western pepper.
It is usually made with green, unripe yuzu, before the fruit turns yellow in autumn, which matches the season for green chillies, from July to September. It is made in season, then portioned and frozen so it can be used all year. Salt is the key balance: more salt keeps it longer and holds the green colour, but dulls the yuzu aroma; too little and the colour fades.
Source: MAFF Uchi no Kyōdo Ryōri page for Fukuoka yuzu kosho and Fukuoka area story. Facts extracted and reworded.
Green or Red Yuzu Kosho?
Green chilli is the usual choice, but red chilli is also used. MAFF's Fukuoka page notes that green yuzu kosho is hotter, and red is more fragrant.
Source: MAFF Uchi no Kyōdo Ryōri page for Fukuoka yuzu kosho. Facts extracted and reworded.
Where Does Yuzu Kosho Come From?
Its birthplace is disputed. One theory places it around Mt Hiko (Hikosan), on the border of Fukuoka and Ōita, a centre for yamabushi, the mountain ascetics, of whom some 3,000 are said to have lived there until the end of the Edo period. They are said to have made it from wild yuzu, and the town of Soeda, on the Fukuoka side of the mountain, still counts yuzu kosho as a local speciality.
MAFF's Let's Wagohan project calls yuzu kosho the standard chilli seasoning of the west, from the big citrus areas of Kyushu and Shikoku, and kanzuri, a snow-aged chilli paste from Niigata, the standard of the east.
Source: MAFF Uchi no Kyōdo Ryōri page for Fukuoka yuzu kosho and Fukuoka area story; Let's Wagohan page on regional seasonings. Facts extracted and reworded.
How to Use Yuzu Kosho
- Hotpots and noodles. MAFF lists nabe, udon and sōmen: stir a little into the broth or add a dab to each bowl.
- Sashimi. A tiny dot in place of wasabi.
- Grilled chicken and meat. A dab on yakitori, steak or pork as it comes off the heat.
- Dressings and mayonnaise. Whisk a little into mayonnaise, butter, ponzu or a vinaigrette.
- Something different. The Let's Wagohan page even suggests a little on vanilla ice cream.
Use very little: start with an amount the size of a grain of rice per portion. It is salty and hot. Keep it in the fridge once opened.
Source: MAFF Uchi no Kyōdo Ryōri page for Fukuoka yuzu kosho; Let's Wagohan page on regional seasonings. Facts extracted and reworded.
Popular Products
Two green yuzu kosho pastes, a pourable yuzu kosho hot sauce, and kanzuri, its cousin from Niigata.
Frequently Asked Questions
Does yuzu kosho contain pepper?
No. Kosho means chilli in Kyushu; the paste is yuzu peel, chilli and salt.
Is yuzu kosho very hot?
Yes, and salty, so use a tiny amount. Green yuzu kosho is hotter than red.
What is the difference between yuzu kosho and kanzuri?
Yuzu kosho is a fresh paste; kanzuri adds rice koji and is aged for years, so it is rounder and more savoury.
How do I store yuzu kosho?
In the fridge once opened, tightly closed, with a clean spoon each time.
What can I use instead of wasabi with sashimi?
A small dab of yuzu kosho works well.
Where to Buy Yuzu Kosho in the UK
We stock Tosa Green Yuzu Kosho, made in Kōchi with green yuzu peel, and Fundokin Green Yuzu Kosho.
For more, browse the Pantry Masterclass. Read next: How to use yuzu juice · Shichimi guide
Sources: Ministry of Agriculture, Forestry and Fisheries of Japan: Uchi no Kyōdo Ryōri page for Fukuoka yuzu kosho and Fukuoka area story; Let's Wagohan page on regional seasonings; retrieved 5 November 2026; product specifications. Facts extracted and reworded, not reproduced.
