SKU: 6926
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Red Yuzu Kosho - 80 gr jar - Japan

Awesome, hot, but not hot like you have had before...this red Yuzu Kosho paste is a spicy, herby Japanese condiment that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich. 

You may already have seen this red Yuzu Kosho paste  at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, red-green-colored condiment. If you're an intrepid eater, you may already know this culinary charmer . . . but if you haven't yet, it's time you met Yuzu Kosho

What is Yuzu??
Yuzu kosho is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chile), mashed together with a good deal of salt: three powerful flavors colluding in a ravishing relish. A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though; the stuff packs some intense heat. 

Suggestions for use of red Yuzu Kosho Paste!
Originally a specialty of the Kyushu area - where it's often paired with yakitori, a dish of skewered meat cooked over charcoal - yuzu kosho's popularity spread throughout Japan and is now making its way into the international culinary scene. Its versatility and persuasive flavors work well with so many dishes. Stir it into a bowl of udon noodles and top with some cooling shiso, a Japanese herb in the mint and basil family; toss it with sautéed eggplant, onions and tomatoes mellowed with purple basil; use it in place or alongside your ginger and wasabi (preferably fresh wasabi! with sushi. For an international take, try combining it with oil and marinating some flank steak for an out-of-sight fajita filling; add it to a garlicky aioli for a twist; stir it in to a dried-fruit-and-nut-spiked pilau. 

Recipe: Aioli Spiked with Yuzu Kosho 

Using a light hand (or not!), buy Yuzu Kosho to bring some hot-tangy-sour shine to your plate.

yuzu orange, chili & salt

Keywords: Yuzu, Kosho, Red, Japan, grilling, grill, marinade, condiment, hot, spicy, Asian, Japanese, cuisine



Average Rating:
(based on 4 reviews)
Best pork belly ever!
I slathered this on chunks of pork belly, sousvided it at 65 c for 24 hours and then seared it. It may be best thing I ever cooked, period.
by Dan Minor
Hot Spicy
the red yuzu kosho is spicy and salty. so I just put a teaspoon on beef with onion powder. it was delicious.
by aliza
Yum! A somewhat odd taste combination--almost floral. I rediscovered it tonight at the back of the fridge(somewhat crystalized and 2mo past its pull date) and added it to a bowl of sweetish Armenian red lentil soup. Heavenly!! I had loved it used in more predictable uses, too, before I lost track of it.
by Betsy
A burst of flavor
My wife is originally from Kushu and loves Yuzu Kosho, so I bought this for her as she had never tried the red, only the green. The flavor is an intense blend of yuzu (strong citrus, slightly bitter), salt, and hot pepper. Perfect! The packing is the original Japanese packaging.
by Alan