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Before you jump to Homemade Yuzu Kosho (Citrus Chili Paste) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for doing this. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Although we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, most people assume that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can modify their eating habits for the better by carrying out a few modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably pick out lots of items out of habit. As an example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to homemade yuzu kosho (citrus chili paste) recipe. You can cook homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Homemade Yuzu Kosho (Citrus Chili Paste):
- Use 4 small green chilis (Japanese or Thai work well)
- Take 10 small yuzu or other fragrant citrus like Meyer lemons
- Prepare 2 tbsp sea salt
Steps to make Homemade Yuzu Kosho (Citrus Chili Paste):
- Wash the yuzu skin well and zest with a microplane or zester. You can also use a knife to carefully slice off the peel, then cut into small pieces. Try not to get any of the white part underneath the skin as it's a bit bitter.
- Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.
- Grind or process until you have a yellow-ish green paste.
- Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
- Cover with a bit of plastic wrap and put on the lid. Store in the fridge for several months. It's quite salty and spicy so you only need to use a little at a time!
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