Yuzu Kosho (spicy citrus seasoning paste)

Featured in the Honolulu Star-Advertiser on August 22, 2018.



Yuzu Kosho (spicy citrus seasoning paste)

  • 1 cup finely grated lime zest (about 16 limes)
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoon finely grated grapefruit zest (preferably white)
  • 1 tablespoon kosher salt
  • 2 tablespoons fresh grapefruit juice (preferably white)
  • 2 tablespoons bottled yuzu juice
  • 1 green Thai chili, seeded, minced
  • 2 teaspoons fresh lime juice
  • Pinch of sugar


  1. Combine zests and salt on a cutting board.
  2. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms.
  3. Transfer to a small bowl.
  4. Mix in remaining ingredients.
  5. Transfer to a small jar, cover, and chill for 2 days.
  6. Can be made 2 weeks ahead.
  7. Keep chilled.
  8. Use as a condiment for nabemono (Japanese hot pot), miso soup and sashimi.

Makes 1/2 cup.

Approximate Nutrient Analysis per teaspoon serving:
5 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 250 mg sodium, 1 g carbohydrate, 1 g fiber, 0 g sugar, 0 g protein


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