How to use yuzu and kabosu seasonings

What is Yuzu Kosho and Kabosu Kosho?

Yuzu kosho and kabosu kosho are traditional Japanese condiments from the Kyushu region and Oita Prefecture, made solely from the peels of yuzu or kabosu citrus, chili peppers, and salt. Their refreshing aroma and sharp spiciness astonishingly enhance the flavor of ingredients.

How to Use and Characteristics

Adding a small amount to simple dishes like grilled meat or fish, roasted vegetables, buttered baguettes, or hot soups and broths will significantly expand the flavor profile and transform the impression of the dish. They are versatile accents that can be used with any menu.

These are simple condiments that leverage the natural power of their ingredients, such as vitamin C and aromatic compounds from yuzu and kabosu peels, and capsaicin from chili peppers. As a small amount provides a strong flavor, you can enjoy dishes lightly without relying on excessive seasoning. Without additives, they enhance satisfaction with natural aroma and spiciness, making them a body-friendly accent.