Yuzu Kosho

Yuzu Kosho
Yuzu Kosho
We'll happily make room on our condiment shelf for yuzu kosho, a blend of citrus zest, garlic, chile, and salt. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. We substitute lemon, lime, and grapefruit zest for the hard-to-find yuzu, a Japanese citrus.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1/2 cup
Asian Japanese Citrus Garlic Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low Cholesterol Bon Appétit
  • 1 teaspoon kosher salt
  • pinch of sugar
  • 2 teaspoons fresh lime juice
  • 2 tablespoons finely grated lemon zest
  • Carbohydrate 15 g(5%)
  • Fat 0 g(1%)
  • Fiber 7 g(28%)
  • Protein 2 g(3%)
  • Saturated Fat 0 g(0%)
  • Sodium 271 mg(11%)
  • Calories 52

Preparation Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

Preparation Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

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