Yuzu kosho is like sunlight on your tongue.
Some foodie friends and I noticed it in a soy dipping sauce at dinner in New York.
It was a completely new and unique taste none of us had experienced before.
The waiter smiled, Thats the kosho, he explained, clearly used to doing so.
Thus began my obsession.
you could make your own on any scale youd like, easily.
Pulse the two together in quick bursts, for eight seconds or so.
Put it in a bowl and set it aside.
Now youll add the peppers, but only as many as youll enjoy.
Add peppers sparingly, one at a time.
Theyll mellow through fermentation, but not by much.
Now take the mixture and put it in a jarwith an airlock.
Use a spatula to really pack it down, eliminating any pockets of air.
Tap the jar on the table a few times, which helps.
Clean up the lip, then put your airlock on.
Over the next few months, the kosho is going to mellow into a citrusy umami bomb.
Add it to your fried rice or ramen.
Rub it into your steak before you grill it.
It has endless uses, and once you try it, youll find yourself using it all the time.
I make it with scapes.
They flood farmers markets, too.
After about six months, the kosho was my favorite thing in my kitchen.
Kosho, aside from being eye-openingly delicious, is a spectacular recipe for avoiding food waste.
Youre taking something you wouldnt otherwise use (scapes, zest, etc.)
and turning them into something magnificent.
Even if all you ever do is add it to soy sauce, making kosho is worth it.
