Yuzu Kosho is a Japanese condiment of Yuzu citrus, chiles, and salt ground into a paste. Citrusy and spicy, Yuzu Kosho was often used in nabemono (hot pots), but now can be found alongside vastly different dishes from sashimi to tempura, salad dressings to desserts. Green yuzu kosho is made with green chiles and has a sharp and tart flavor. It is spicier than the red yuzu kosho which is made with red chiles and ripe yuzu and has a saucier texture.
