Yuzu Kosho     

It’s a bit spicy and citrusy all at once, with that familiar fermented tangy complexity, and can be either orange or the more common green depending on the types of chili peppers used. 

Traditionally, yuzu kosho was made at home, and many people still enjoy preparing their own today. It’s simple to make and easy to customize—adjusting the balance of chili and yuzu can create different levels of heat, brightness, and citrus aroma. 

With its bright, acidic spiciness, yuzu kosho is commonly used in nabe hot pot dishes, noodles, soups, or as a garnish for grilled and fried meat and vegetables, sashimi, tofu, and more. There’s no strict rule—if you think it’ll taste good, it probably will. 

Whether you’re picking up pre-made yuzu kosho or gathering ingredients to make your own, you’ll find what you need at Uwajimaya, either in the condiment aisle or the produce department.