Red Yuzukosho (Yuzu Pepper)

Red Yuzukosho (Yuzu Pepper)

My family have always used red yuzukosho. It's a must-have for hot pots.

Ingredients: An easy-to-make amount

Yuzu citrus (the more fragrant the better)
3 – 4
Powdered chili pepper
10 – 12 g
Natural Salt
1/2 rounded teaspoon – 1 teaspoon
Yuzu juice
few drops


1. Prepare your golden yuzu citrus and chili pepper powder. The pepper I bought came in little 12 g bags.
2. Wash the yuzu well and dry them off thoroughly. Grate the yellow portion of the peel but omit the pith.
3. Mix in chilli pepper powder to your ground yuzu from Step 2. Add salt to taste. Spoon in a bit of the yuzu juice, and mix well into a paste.
4. Flatten out the yuzukosho on sheets of plastic cling wrap or bottle in jars to store in the freezer. It won't harden solid.
5. As for the leftover yuzu juice, use it to make ponzu vinegar sauces, or store it in the freezer in a tupperware container. Make store-bought ponzu sauce more aromatic by adding a dash. Simply slice away the amount needed with a knife when preparing other dishes.

Story Behind this Recipe

An old colleague of mine shared this yuzukosho recipe with me many years ago, and I've been making it at home ever since. Recently, I've been seeing a lot of green yuzukosho products, so I gave one of them a try, but I found that it wasn't spicy enough. We're sticking with this tried and true recipe this year as well.