Tosa, Green Yuzu Kosho, 50g
Green chilli, yuzu peel and salt, ground to a paste. A dot of it wakes up anything from sashimi to a steak.
Tosa Green Yuzu Kosho is the bright green version of Japan's citrus chilli paste, made from unripe green yuzu peel, green chillies and salt. It is hot, salty and intensely fragrant, with the floral, sour perfume of yuzu arriving just before the chilli heat. Treat it like mustard or wasabi rather than a sauce: a small dab on the side of the plate is enough. 50g glass jar.
Pairs with: Marcy Yuzu Kosho Hot Sauce, 100ml, Japanese Pure Yuzu Juice, 150ml and Kanzuri Snow-Aged Chilli Paste, 47g.
Why Chefs Choose This
- Heat and citrus in one: a single condiment brings chilli, salt and yuzu fragrance, so one dab seasons a dish.
- A little goes a long way: it is concentrated, so a 50g jar lasts through a lot of plates.
- Cuts through fat: its sharpness lifts grilled meat, oily fish and rich broths.
- Green style: made with unripe green yuzu and green chilli for a fresher, brighter flavour than the red version.
How to Use
- With grilled food: a dot on yakitori, steak, grilled fish or pork chops.
- In soups and hot pots: stir a little into ramen, udon broth, miso soup or nabe.
- With raw fish: dab on sashimi or a scallop crudo in place of wasabi.
- Dressings and marinades: whisk into mayonnaise, butter, ponzu or a vinaigrette for a citrus kick.
Yuzu kosho (柚子胡椒) comes from Kyushu in southern Japan, where kosho is a local word for chilli pepper rather than black pepper, which is where the slightly confusing name comes from. It is made by grinding yuzu peel with fresh chillies and salt and leaving it to mellow. Green yuzu kosho (青柚子胡椒) uses unripe green yuzu and green chillies, picked in summer, and tastes fresher and sharper; the red version uses ripe yellow yuzu and red chillies.
Learn more: What is Yuzu?
What does yuzu kosho taste like?
Salty, hot and very fragrant. The first thing you notice is the perfume of yuzu, sour and floral, somewhere between lime, grapefruit and mandarin. Then comes the salt, and then a clean, green chilli heat that builds quickly but fades without lingering too long. The green style tastes grassy and sharp. On its own it is intense; with grilled chicken or a bowl of broth it becomes the note that makes the whole dish taste brighter.
Product Details
| Type | Green yuzu kosho (青柚子胡椒), yuzu and chilli paste |
| Brand | Tosa; label: Tosa Reihoku 土佐れいほく, Sato-no-Yuzu 郷のゆず |
| Key Feature | Green (unripe) yuzu peel with chilli, as the label states |
| Origin | Kōchi (Tosa), Japan |
| Weight and Format | 50g glass jar |
| Storage | Refrigerate after opening; keep tightly sealed |
| Best Used As | Condiment for grilled food, soups, sashimi and dressings |
Is yuzu kosho made with pepper?
Not black pepper. In the Kyushu dialect where the paste comes from, kosho means chilli pepper. The heat comes from fresh chillies, ground with yuzu peel and salt.
How much should I use?
Very little. Start with an amount the size of a grain of rice or a small pea per portion, as you would with wasabi or English mustard. It is salty and hot, so add more to taste rather than all at once.
How should I store it once opened?
In the fridge, lid tightly closed, and use a clean spoon each time. The bright green colour and the heat soften gradually after opening, so it is at its freshest in the first few weeks. Check the best-before date on the jar.
SKU : S0207