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Green Yuzu Kosho (Ao Kosho) is an exceptional - and exceptionally spicy - Japanese condiment that makes a lasting impression.
With a slightly coarse texture, similar to pesto, Yuzu Kosho leaves a distinctly sour/salty/spicy flavor lingering on the palate.
A specialty of the cuisine of Kyushu, a region in southeastern Japan, Yuzu Kosho is made from three ingredients only: yuzu, a prized and very tart Japanese citrus fruit, chile peppers and salt.
Yuzu Kosho comes in two varieties: Red Yuzu Kosho (Aka Kosho), made with red chiles, yuzu zest & salt, and Green Yuzu Kosho (Ao Kosho), made with green chiles, yuzu zest & salt.
How To Use Yuzu Kosho
Yuzu kosho makes an excellent condiment, used sparingly straight from the jar. Add flavor and heat to Asian dishes like tofu, noodles, sashimi, sushi, dipping sauces, hot-pots and stir frys.
But Yuzu Kosho is not just for Asian-style dishes. Use Yuzu Kosho as a rub on pork, beef or fish. Add a dash to marinades, salad dressings, soups and sauces. Incredible with poultry - add it to your favorite Buffalo wings recipe for a powerful punch of spicy-citrusy flavor!
Product of Japan
2.82 oz jar
Nutrition Facts are unavailable at this time. If you have questions or dietary restrictions please call us at 212.452.0690.
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Yuzu Kosho-Miso Glazed Salmon
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We were recently introduced to Yuzu Kosho, a salty, citrusy & spicy Japanese condiment, ever since, we've been thinking up new ways to use it.
In this recipe, mirin, a sweet, low-alcohol Japanese cooking wine is used to balance the saltiness of the yuzu kosho. Savory white miso brings it all together while allowing the pleasant heat from the chiles to shine through! This unusual glaze adds just the right touch to complement the rich flavor of fresh salmon - or any meaty, firm-fleshed fish.
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