Yuzu kosho is a Japanese paste made from yuzu peel, chilli and salt, punchy, citrusy and hot even in small amounts. Green yuzu kosho, made with green chilli and unripe peel, is the more common version, while red is made with ripe yuzu and red chilli.
The best yuzu kosho to buy in the UK
S&B is the yuzu kosho most reliably stocked by UK Japanese grocers and online, sold in both green and red versions. Yuzu kosho is a Japanese paste made from yuzu peel, chilli and salt, punchy and citrusy even in small amounts.
What to check on the label
- Green versus red, green is more common and slightly sharper, red is milder and a touch sweeter.
- Jar size, since it keeps for months and a little is used at a time.
- Salt content, which varies more between brands than the heat level does.
Green vs red yuzu kosho
| Type | Flavour | Best for |
|---|---|---|
| Green yuzu kosho | Sharper, more common | Miso soup, grilled fish |
| Red yuzu kosho | Milder, slightly sweeter | Dressings, dipping sauces |
Checking the salt level
Yuzu kosho varies more in saltiness between brands than in heat, worth taking a small taste before using a generous amount for the first time with a new jar, since an overly salty batch can throw off a delicately seasoned dish.
Jar size for occasional use
Since only a small amount is used per dish, a small jar is sensible for most households, it keeps in the fridge for months so there is little benefit to buying more than you will realistically use.
What is yuzu kosho?
How to use it
- Stirred into miso soup for a citrusy, spicy lift.
- Dabbed onto grilled fish, meat or tofu, a little goes a long way.
- Mixed into dressings or dipping sauces for noodles.
Yuzu kosho vs sriracha or chilli paste
Yuzu kosho is not really comparable to a general chilli sauce, since the citrus is as central to it as the heat, and it is used in far smaller quantities as a finishing touch rather than stirred through a whole dish. Swapping it for sriracha or a Chinese chilli paste would add heat but lose the distinctive floral, citrus character entirely.
Making a rough substitute
In a genuine pinch, finely grated lime or yuzu zest mixed with a very finely minced fresh chilli and a pinch of salt gets partway to the citrus-heat combination, though it will lack the fermented depth a proper jar develops over time. This is only a stopgap, since the real thing is worth seeking out if you cook Japanese food regularly.
Where to buy yuzu kosho in the UK
Yuzu kosho is a specialist Japanese item, mostly found through Japanese grocers or online rather than mainstream supermarkets.
Which aisle is yuzu kosho in?
UK supermarkets do not generally stock yuzu kosho, so it is not found in a standard aisle. Japanese grocers keep it refrigerated with other pastes and condiments.
Asian supermarkets
A Japanese grocer is the most reliable source, and often the only place to compare green and red versions in person.
Buying it online
Online is a good option given how specialist this ingredient is, and a small jar goes a long way.
Small jars are the norm
Yuzu kosho is almost always sold in small jars, reflecting how little is used per serving, do not expect to find large catering-size tubs the way you might with a more everyday condiment.
How to store yuzu kosho
Keep it in the fridge once opened, where the salt content helps it keep for several months without much loss of flavour. The colour may darken slightly over time, which is a normal, cosmetic change rather than a sign it has gone off.
Keep it refrigerated once opened. A little salt content helps it keep for a few months.
Frequently asked questions
Is yuzu kosho very spicy?
Yes, relative to the amount used. It is meant as a condiment added in small dabs, not a base ingredient.
What is the difference between green and red yuzu kosho?
Green is more common and slightly sharper, while red is a little sweeter and milder.
How much yuzu kosho should I use?
Start with a small dab, since it is added as a condiment rather than a base ingredient.
Does yuzu kosho need refrigerating?
Yes, once opened, to preserve its flavour and colour.
What can I use instead of yuzu kosho?
A mix of lime zest, chilli and a little salt gets partway there, though it will not match the specific yuzu flavour.