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Yuzu Kosho

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant homemade yuzu kosho is a punchy, fermented-style Japanese condiment that provides a concentrated burst of citrus and heat. While traditional recipes use fresh yuzu fruit, this clever version achieves a similar aromatic profile by combining lime, lemon and grapefruit zests with bottled yuzu juice. The addition of green Thai chilli provides a sharp, lingering spice that cuts through rich flavours beautifully.

As a versatile vegan seasoning, this bright green paste is an essential pantry staple for those who enjoy contemporary East Asian flavours. Use a small spoonful to elevate simple dressings, whisk it into dipping sauces, or serve alongside grilled vegetables and tofu. It requires two days of chilling to allow the salt to cure the zest, resulting in a complex, savoury finish that transforms any dish.

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Ingredients for Yuzu Kosho

  • 240ml finely grated lime zest (from about 16 limes)

  • 2 tablespoons finely grated lemon zest

  • 2 tablespoons finely grated grapefruit zest (preferably white)

  • 1 teaspoon kosher salt

  • 2 tablespoons fresh grapefruit juice (preferably white)

  • 2 tablespoons bottled yuzu juice

  • 1 green Thai chilli, seeded, minced

  • 2 teaspoons fresh lime juice

  • Pinch of sugar

  • Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

How to make Yuzu Kosho

Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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