Homemade Yuzu Pepper Paste

Homemade Yuzu Pepper Paste

You can make your own tasty yuzu kosho pepper seasoning. It's great for hot pots, or miso soup, gyoza, and sashimi. It's even tasty mixed with mayo! This yuzu pepper is a definite must for our family.

Ingredients: about 5 jam bottles (200 ml each)

Green yuzu citrus
8 to 10
Hot green chili peppers (fresh)
250 g
100 g
You can also make red yuzu pepper paste if you swap the green yuzu for yellow yuzu, and use red chili instead.


1. Rinse the yuzu and pat dry. Remove any damaged parts with a knife.
2. Grate the green rind. Try to leave the white pith on the fruit, because it's bitter.
3. Like this!
4. Rinse the green chili peppers throughly and pat dry. Remove stem and blend in a food processor or blender. Add in the seeds for extra spice.
5. Thoroughly mix all the ingredients together.
6. Chill in the fridge for a week to 10 days to improve the taste, and it's done! The seeds will absorb the green color. If you freeze them, they'll last for a year.
7. Bottle them up to give away. Sterilize the container in boiling water.
8. Pack them into small bottles. They really make nice gifts!

Story Behind this Recipe

My family loves yuzu pepper! I wanted to make my own that's really hot because store-bought yuzu pepper isn't spicy enough.