Yuzu Paste


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.


Other names: Yuzu Kosho, Yuzukosho
Translations: Yuzu Ielīmēt, Yuzu Įklijuoti, Yuzu Zalijepi, Dán Yuzu, Yuzu Wklej, Yuzu Plakken, Yuzu चिपकाएँ, Colar Yuzu, Вставить юзу, Yuzu Επικόλληση, Yuzu لصق, 유자 붙여넣기, Yuzu Vložit, Yuzu Tempel, Idikit Yuzu, 柚子粘贴, Yuzu Enganxa, Yuzu Vložiť, Yuzu Incolla, Yuzu הדבק, Yuzu Klistra, Иузу лепљење, ゆず貼り付け, Yuzu Coller, Yuzu Indsæt, Yuzu Lim, Yuzu Pegar, Вставити юзу, Yuzu Liitä, Yuzu поставяне

Physical Description

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.

Colors: Bright orange or lime green

Tasting Notes

Flavors: salty, spicy
Mouthfeel: Hot, Spicy, Sharp, Salty, Pungent, Citrusy
Food complements: Seafood, Fish, Tropical fruit
Wine complements: White wine, Late harvest reisling, Reisling, Viognier
Beverage complements: Sake, Green tea
Substitutes: Orange peel, Lemon peel

Selecting and Buying

Choosing: Look for brands that contain little or no fillers or artificial ingredients.
Buying: Available in select Oriental grocers and online.
Procuring: Fresh Yuzu oranges are difficult to find in the US. They may occasionally be found at specialty Japanese grocers.
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.

Cleaning: Not necessary

Conserving and Storing

Store refrigerated after opening.


Most commonly the rind is used to flavor various dishes such as vegetables, fish or noodles. The Yuzu is difficult to find in the U.S. You can obtain bottled juice or dry, powdered yuzu. Occasionally you may find fresh fruit but it is quite rare in the U.S.

History: The Yuzu tree is native to southern China. It's believed to be a natural hybrid between the "Ichang papeda" citrus fruit, and a mandarin orange. It was introduced into Japan sometime before the 800s.



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Old Grampa's picture

Thank you for this nice discussion on Yuzu.
I have loved it for several years.

Old Grampa's picture

So anyone out there who can teach me how to make Yuzu paste?
I know it requires fermenting. Help me learn to do it!!