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.
This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will…
As the name implies, finger limes are roughly the shape and size of a finger. The interior of each lime contains small, individual vesicles, or pearls, filled with juice. They…
Yuzu kosho brings bold flavor to these lemony roast chicken breasts, enhancing the citrus flavor in the dish, too. But beware: Yuzu kosho is very spicy, so start with a…