Yuzu Koshō

Sep 25, 2020 | Autumn | 0 comments

Yuzu Koshō

柚子胡椒

Mid-September…the heat of summer lingers on, but there is the promise of cooler autumn days ahead. That is when I typically see baskets of green yuzu in my Tokyo neighborhood markets and bags of green chili peppers, too. Within a month the yuzu will begin to ripen to yellow and the peppers to red, but while both are still green is the perfect time to make a spicy condiment known as yuzu koshō.

On hot days I’ll put a dab on hiya yakko tōfu or cold-poached fish or chicken. On cooler evenings, I’ll mix a bit with vinegar and soy sauce to use as a dip for nabemono hot-pots.

From left, clockwise: Aotōgarashi 青唐辛子, Shishitō 獅子唐, Jalapeño  ハラペーニョ, Serranoセラーノ

SHU (the Scoville Heat Unit) is used to measure degree of spiciness of foods by determining the concentration of capsaicinoids, chemical compounds responsible for the tingling sensation of heat when eating foods such as chili peppers. Compared to Korean, Thai, Chinese, Mexican and many other cuisines, most of Japan’s chili peppers are relatively mild  — less than 1,000 SHU (compare to Serrano chilis considered to be of medium heat that measure 10,000 to 23,000 SHU).

The Japanese refer to extremely spicy foods as GEKI KARA 激辛. For this yuzu koshō recipe you decide how high you want to crank the heat by choosing the variety of capsicum: slender ao tō is the classic choice but chubby shishitō will be pleasantly tingly and very aromatic.

DOWNLOAD recipe for Yuzu Koshō

Join the conversation. Leave a comment or ask a question below.

0 Comments

Submit a Comment

Daigaku Imo

Daigaku Imo

Daigaku Imo (Glazed Sweet Potatoes) 大学芋 Syrup-glazed, black sesame-studded Daigaku (university) imo (potato) first became popular among university students in Japan at the turn of the twentieth century. To learn more about the history of this dish, read my October...

Tsukimi Udon

Tsukimi Udon

Tsukimi Udon Moon-Viewing Noodles 月見うどん    As summer turns to fall, the moon wanes in a particularly luminous fashion. Indeed, the Harvest moon is celebrated in stories and songs around the world. In Japan, tsukimi, or “moon-viewing” also has a place at table. This...

NANBAN-ZUKÉ

NANBAN-ZUKÉ

NANBAN-ZUKÉ  南蛮漬け (Southern Barbarian Style Fried-and-Pickled Fish) NANBAN refers to the Portuguese, the “southern barbarians” who settled in the port of Nagasaki, Kyushu late in the 16th century. In addition to Christianity and trade, these early Portuguese visitors...

Corn-studded Rice

Corn-studded Rice

Corn-Studded Rice Tōmorokoshi Gohan 玉蜀黍ご飯 Summertime... bushels of fresh, sweet, corn at every market begging to be taken home and transformed into Tōmorokoshi Gohan: corn-studded rice. Prepared takikomi-style, rice dishes are cooked in a flavorful stock extracted...

Explore

Archives