Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, red yuzukosho (yuzu pepper). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
While the word "kosho" typically refers to black pepper in most of Japan, in the Kyushu dialect it has the specific meaning of "chile pepper." 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. Red Yuzukosho (Yuzu Pepper) An old colleague of mine shared this yuzukosho recipe with me many years ago, and I've been making it at home ever since. Recently, I've been seeing a lot of green yuzukosho products, so I gave one of them a try, but I found that it wasn't spicy enough.
Red Yuzukosho (Yuzu Pepper) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Red Yuzukosho (Yuzu Pepper) is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook red yuzukosho (yuzu pepper) using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Red Yuzukosho (Yuzu Pepper):
- Prepare 3 – 4 Yuzu citrus (the more fragrant the better)
- Make ready 10 – 12 grams Powdered chili pepper
- Get 1/2 rounded teaspoon – 1 teaspoon Natural Salt
- Make ready 1 few drops Yuzu juice
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. Yuzu kosho is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chile), mashed together with a good deal of salt: three powerful flavors colluding in a ravishing relish. A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Yuzu Kosho is a pasty condiment made from Yuzu citrus peel, red chili pepper or green chili, and salt.
Steps to make Red Yuzukosho (Yuzu Pepper):
- Prepare your golden yuzu citrus and chili pepper powder. The pepper I bought came in little 12 g bags.
- Wash the yuzu well and dry them off thoroughly. Grate the yellow portion of the peel but omit the pith.
- Mix in chilli pepper powder to your ground yuzu from Step 2. Add salt to taste. Spoon in a bit of the yuzu juice, and mix well into a paste.
- Flatten out the yuzukosho on sheets of plastic cling wrap or bottle in jars to store in the freezer. It won't harden solid.
- As for the leftover yuzu juice, use it to make ponzu vinegar sauces, or store it in the freezer in a tupperware container. Make store-bought ponzu sauce more aromatic by adding a dash. Simply slice away the amount needed with a knife when preparing other dishes.
Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt. It is used to make liquor (such as yuzukomachi, 柚子小町) and wine. Slivered yuzu rind is used to garnish a savoury, salty egg-pudding dish called chawanmushi, as well as miso soup. Yuzukoshō (柚子胡椒, also yuzugoshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.
So that’s going to wrap this up with this exceptional food red yuzukosho (yuzu pepper) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
