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Yuzu Kosho (Yuzu Chili Paste)

Yuzu Kosho (柚子胡椒) is a hot and citrusy Japanese condiment. Made with fresh yuzu zest and togarashi chili peppers, this chili paste is easy to make and delicious.
Course Condiments & Pickles
Cuisine Japanese
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 tablespoons


  • 2 green togarashi chili pepper (or 3 thai bird chilis)
  • 6 green yuzu
  • 1 teaspoon salt


  • Remove the seeds and white membrane from chili peppers. I recommend wearing gloves when doing this. Mince the chili's as fine as you can make them. Use a microplane to zest the yuzu.
  • Place the chili, yuzu zest and salt in a mortar and pound with a pestle until it turns into a smooth paste. Add the juice from the yuzu and mix well until the sauce is the consistency you want it.
  • Because of the salt content it will keep for a month in the fridge, or longer if you freeze it.