What is it?
This spicy-tart Japanese condiment is made from the zest of yuzu—an aromatic Asian citrus fruit—mixed with minced chiles and salt. There are two kinds: green and red. The spicier and more common green yuzu kosho is made from unripe green yuzu zest and green chiles, while the milder, brighter red version is made from ripe yellow yuzu zest and red chiles. You can find both varieties in Asian markets and online. Yuzu kosho will keep, refrigerated in an airtight container, for up to 3 months.
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