Yuzu paste is a fermented paste made of the peel of the yuzu orange, chilies and salt. There are two types. The first is made with green chilies, and the second is made with red chilies. The tastes are similar, yet defined by the chilies.
It is primarily used in dishes like sashimi, miso soup, sukiyaki and nabemono, but can be a key ingredient in marinades and simple fruit sauces.
The most famous types of yuzukoshō come from Kyushu, where it is a local specialty.
Yuzu paste is a ground paste made from the peel of the yuzu orange and chilies. It is a finely ground paste that is either bright orange or lime green depending on the chilies used.
Selecting and Buying
You can make your own yuzu paste by combining the ground peel, salt and chilis into a paste and allowing to ferment.
Preparation and Use
Use sparingly and build to taste. Yuzu paste is surprisingly hot and sharp with bold bright flavors. A little goes a long way.
Conserving and Storing
Store refrigerated after opening.