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Authentic Yuzu Kosho Recipe (Japanese Citrus Chili Paste)

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A traditional Japanese fermented chili paste made with just 3 ingredients yuzu zest, chili peppers, and salt. Bright, spicy, floral, and absolutely addictive. Includes green and red variations plus easy citrus substitutes.
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Prep Time 30 minutes
Fermentation Time 7 days
Total Time 7 days 30 minutes
Servings: 1 jar
Course: Condiment, Sauce
Cuisine: Japanese
Calories: 5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 40 g Fresh yuzu zest From approx. 8 small yuzu see substitute blend in post
  • 40 g Green togarashi or serrano chili peppers Seeds and white pith removed
  • 12 g Non-iodized sea salt 15% of combined weight adjust between 10–20%
  • 1-2 tsp Fresh yuzu juice Optional helps loosen paste and intensifies aroma

Equipment

  • 1 Suribachi (Japanese mortar and pestle) Or use a small food processor
  • 1 Microplane zester For zesting yuzu without the bitter pith
  • 1 Small glass jar with airtight lid Sterilized before use
  • 1 Disposable gloves Mandatory when handling chilies

Method
 

  1. Prep chilies: Put on gloves. Wash, dry, and halve chilies lengthwise. Scrape out seeds and white pith. Finely mince.
  2. Zest yuzu: Use a microplane to zest the yuzu, stopping before the white pith. Save the fruit to juice.
  3. Grind: Add chili mince, yuzu zest, and salt to a suribachi (mortar and pestle) or food processor. Grind or pulse until you reach your desired texture.
  4. Add yuzu juice: Stir in 1–2 teaspoons of fresh yuzu juice if using.
  5. Ferment: Pack into a sterilized glass jar, seal tightly, and refrigerate. Wait at least 24 hours before using or ideally 7–10 days for the best flavor.

Nutrition

Serving: 1tspCalories: 5kcalCarbohydrates: 1gSodium: 290mgVitamin A: 15IUVitamin C: 4mgCalcium: 2mgIron: 3mg

Notes

  • Always use non-iodized salt. Iodine inhibits fermentation.
  • The paste may look very dry and thick at first. This is normal it loosens as the salt draws out moisture during fermentation.
  • For a citrus substitute, blend: 50% Meyer lemon zest + 30% pink grapefruit zest + 20% mandarin zest.
  • Make a double batch and freeze half. You will thank yourself later.

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