An aromatic spicy paste from Kyushu, made from yuzu zest, green chili peppers, and salt. Despite its name, it contains no black pepper—“kosho” historically refers to chili peppers. Its sharp heat and citrus aroma enhance hot pots, grilled dishes, and soups.
柚子胡椒 （ゆずこしょう / Yuzu Kosho）
Citrus chili paste
Category
Condiments
Main Ingredient
Fruit
When / How to Eat
Used as a finishing accent for hot pots, grilled chicken, noodles, soups, and even sashimi. A small amount adds a bright citrus aroma and sharp heat.
Cultural Background
Originating in Kyushu, where yuzu and chili peppers are abundant, it became a staple household seasoning. It has since spread nationwide and is now a well-known aromatic accent in Japanese cuisine.
Cautions
Its aroma is intense, so overuse can dominate a dish. Refrigerate and consume soon after opening.
#