Recipes

Yuzu Kosho

Yuzu Kosho

INGREDIENTS:

  • Green Yuzu
  • Deseeded green chilli
  • Maldon sea salt

METHOD:

  1. Deseed the green chilli and remove all seeds and stem.
  2. Peel the green yuzu like an apple.
  3. Slice peeled yuzu in half and juice and set aside juice.
  4. Combine yuzu rind 40% by weight, green chilli 60% by weight and Sea Salt 12% of combined weight of rind and chilli in a food processor.
  5. Blitz together until a rough paste texture is achieved. Add yuzu juice to achieve a moist texture.
  6. Jar in sterilised containers and seal.

Recipe Credit:

wayuzu