JAPANESE: Yuzu Kosho AND Yuzu Kosho Oil - condiments QUICK LINKS - Add spice to your July 4th picnic

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CONDIMENT YUZU KOSHO

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MORE ON YUZU KOSHO FROM THE GOURMET SLEUTH

RECIPE FOR MUSHROOM SALAD WITH YUZU FROM EPICURIOUS

The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice for RECIPE ABOVE.  

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Meet yuzu kosho oil, the easy-to-make hot sauce that will have you obsessed. Yuzu kosho, a fermented chili-yuzu paste, is common in Kyushu, in southwest Japan, where it’s often sold in a little jar, says Ganso Yaki co-owner Harris Salat. His executive chef and co-owner, Tadashi Ono, dreamt up a riff on the paste (which on its own is too thick to use as a sauce), which they call “yuzu kosho oil,” and which is as easy as pie to make on your own. 

And it goes on everything: chicken? Yes. Beef ribs? Yup. Sautéed mushrooms? Absolutely. 

Ono simply took the yuzu kosho, added yuzu juice and a glug of oil, and put a little jar of it on every table. As Salat says, “It works great with fish, pork, chicken, beef, lamb; it’s so versatile!”

It’s also insanely addictive. Give it a whirl, use it on everything, and report back!

Yuzu Kosho Oil
Courtesy of Tadashi Ono, Ganso Yaki

½ cup vegetable oil (such as soybean oil)
1 tablespoon red yuzu kosho* (available online and at specialty Asian markets and Amazon.com
½ tablespoon yuzu juice.

Blend together until smooth. Store in refrigerator for up to one month.

*Melissa Clark, genius recipe developer for The New York Times, suggests that, if you’re not able to find bottled red yuzu kosho, you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. 

Recipe from Martha Stewart

Grilled Salmon and Chilled Somen with Yuzu Sauce

This tasty dish, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is a great way to serve noodles on a warm day. 

• 4 (4-ounce) salmon fillets
• Coarse salt and freshly ground pepper
• 12 ounces dried somen noodles
• 12 cherry tomatoes, halved
• 1/4 cup chopped daikon
• 1/4 cup chopped cucumber
• 1 cup Yuzu Dipping Sauce
• 8 stems mitsuba, cut into 1-inch pieces (or substitute with daikon sprouts or cilantro)

• DIRECTIONS

  1. Heat a grill or grill pan over high heat. Season salmon with salt and pepper; place salmon on grill and cook, turning once, until medium-rare, 2 to 3 minutes per side.
  2. Fill a pot with water and bring to a boil over high heat. Add noodles and cook according to package instructions. Drain and rinse noodles under cold running water. Drain well and divide evenly between 4 bowls.
  3. Top each bowl of noodles with tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle with sauce. Garnish with mitsuba and serve.