Great for udon, nabe, soba, and dabbing on grilled meats, this savory, spicy paste is a mixture of unripe, green yuzu peels and green chiles. We love mixing a dab of this yuzu kosho with avocado for a hearty topping on toast.
Green yuzu kosho is made with no-yet-ripe, green yuzu peels and green chiles, making it spicier and tangier in taste than its red counterpart, which uses ripe yellow yuzu peels and red, hot chiles.
Yuzu Kosho is a Japanese paste made with fresh chilis fermented with yuzu (a Japanese citrus) and salt. Bon Appetit recently called yuzu kosho the "secret weapon condiment chefs are putting on everything." But before becoming the new trendy ingredient, it's been a staple in Japanese kitchens and in the Umami Mart conbini (our little "convenience store corner" in our shop). One of Yoko's favorite ways to enjoy yuzu kosho is on avocado slices, so she thought, "Why not try it on avocado toast?" The results? Delicious, of course. On the blog, Yoko posted a step-by-step recipe for making Yuzu Kosho Avocado Toast, a simple treat that'll be your new favorite way to do toast.
- Capacity: 2.72 oz
- Material: Glass jar
- Made in Japan