Yuzukosho: One Sauce To Rule Them All

Hamachi with Yuzukosho Espuma. Source: B. Benoit
Hello! Today, I have to talk about my favorite condiment right now. Why? Because it makes everything so much better. It's so noble and pure that it deserves a Nobel Peace Prize. It's so beautiful that it should be America's next top model. And, in the future, when I learn how to make the most premium of chicken wings, this will be my secret ingredient. It's called Yuzukosho, a spicy Japanese citrus paste. It's awesomely fragrant and very concentrated in flavor. It's made with chili peppers, yuzu, and salt. Yuzukosho is typically green because of the use of green chilis and green yuzu. However, by substituting with red chilis and yellow yuzu, the combination will generate an orange paste. 

Yuzukosho
Yuzukosho on the right.
This miracle paste was originally made in Hita and Soeda, two cities in Japan. In the past, yuzukosho was made at home by families but after everyone realized how glorious it was, yuzukosho was immediately mass-produced. I like to eat it with grilled meat but it can be eaten with almost anything. The first time I tried this sauce was at Sakagura in New York. Steph and I ordered some grilled chicken that came with this sauce on the side. I took a piece of chicken, dabbed it with some yuzukosho, hit it with a touch of salt, and proceeded to eat it. Let's just say it changed my life and things got emotional. Yuzukosho can also be used as a marinade for steak, fish, etc. 

Want to make it yourself? Click here.

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Here are a few recipes that use Yuzukosho:
1. Grilled Scallops with Yuzukosho vinaigrette: Link
2. Spicy Grilled Shrimp with Yuzukosho pesto: Link
3. Yuzukosho-Glazed Chicken Drumsticks: Link
4. Lemon-Garlic Roast Chicken with Yuzukosho: Link


Sashimi with Yuzukosho
Sashimi with Yuzukosho. Source: Christabelle.

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