Recipes Yuzu kosho

Yuzu kosho

Name: Yuzu kosho
Total time: 10min
Yield: 6 personnes
Ingredients: 200g de zestes de citrons verts (environ 16 citrons verts); 2 tbsp LE YUZU; 2 c.à.s. de zestes de citron finement râpé; 2 c.à.s. de zestes de pamplemousse; 1 c.à.c. de sel; 2 c.à.s. de jus de pamplemousse frais; 1 piment vert thaï, épépiné, haché; 2 c.à.c. de jus de citron vert frais; 1 à 2 pincée(s) de sucre

6 persons

Production time: 10min

savory cuisine
yuzu

This Japanese condiment reveals an explosion of flavors with a unique marriage between the subtlety of green chilli and the freshness of yuzu.

Can be made 2 weeks in advance. Keep refrigerated.

Japanese Condiment Made with Lime and Yuzu

Ingredients

200g lime zest (about 16 limes)
2 tbsp LE YUZU
2 tbsp finely grated lemon zest
2 tbsp grapefruit zest
1 tsp salt
2 tbsp. fresh grapefruit juice
1 green Thai chilli, seeded and chopped
2 tsp fresh lime juice
1 to 2 pinches sugar

In this recipe

Le Yuzu

Size

20cl

75cl

Quantity

14,50€ 72,50 €/L

Preparation

Step 1

Combine the zests and salt on a chopping board. Chop finely until a rough paste forms. Pour into a small bowl.
Step 2

Combine the remaining ingredients. Transfer to a small jar, cover and leave to chill in the refrigerator for 2 days.