The Most Amazing Japanese Condiment: Fermented Yuzu Kosho

TL;DR

Yuzu Kosho is a potent and explosive Japanese citrus and chilli paste, which can be used as a condiment or in various dishes.

Transcript

this is possibly one of the greatest condiments ever three words Japanese flavor explosion look it's fermentation Friday you already know roll the intro let me clear up some confusion really quick about fermentation Friday fermentation Friday is meant to be uploaded once every other week so basically two times a month essentially ferments take a lo... Read More

Key Insights

• 👹 Yuzu kosho is a Japanese citrus and chilli paste known for its explosive flavor.
• 🧄 The recipe requires citrus zest, chilies, garlic, and salt, with the zesting technique being crucial.
• 🪡 Yuzu kosho needs to ferment for one week before it is ready to be enjoyed.

Questions & Answers

Q: What is yuzu kosho?

Yuzu kosho is a Japanese citrus and chilli paste that offers a potent and explosive flavor experience. It is made with citrus zest, chilies, garlic, and salt.

Q: How is the zesting technique for yuzu kosho different?

The zesting technique for yuzu kosho involves starting from one end of the citrus and bringing the zester all the way to the other end in one single stroke, creating long strands of zest.

Q: How long does it take to chop the zest for yuzu kosho?

Chopping the zest for yuzu kosho takes about ten minutes, until it reaches a powder-like consistency where the yellow of the lemon zest is indistinguishable from the green color.

Q: How long does yuzu kosho need to ferment?

Yuzu kosho needs to be placed in the fridge for one week to ripen and ferment before it is ready to be used as a condiment.

Summary & Key Takeaways

• This video is about making yuzu kosho, a Japanese citrus and chilli paste that provides a unique and explosive flavor experience.

• The recipe requires citrus zest, chilies, garlic, and salt, with the technique of zesting being key.

• Once the paste is made, it needs to be fermented for one week before using it as a condiment.