A glass jar filled with vibrant green paste, made using a traditional Yuzu Kosho recipe, sits on a wooden tray next to a wooden spoon and a halved green citrus fruit.

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Recipe Highlights

This year my friend let me pick a bunch of yuzu from her tree while it was still green. I decided to turn the yuzu into homemade yuzu kosho. Farmers harvest green yuzu from July to October, before it turns yellow. This happens to be at the same time as green chili season, making yuzu kosho a natural summer cooking project.

Here’s why I keep coming back to this recipe:

  • Versatile. Adds punch to soups, rice, grilled meats, and vegetables.
  • Simple. Just three ingredients and easy prep.
  • Customizable. Swap the citrus and chilis and adjust the heat to your taste.

If you are looking for more fun summer projects, try my Japanese Plum Wine (Umeshu), Ume Plum Syrup, and Ume Miso recipes next!

A glass jar filled with vibrant green yuzu kosho paste, made from a traditional Yuzu Kosho Recipe, sits on a wooden tray beside a wooden spoon and a whole green citrus fruit. Plates and utensils are arranged in the background.

What is Yuzu Kosho?

Yuzu kosho (柚子胡椒) is a fermented Japanese condiment made from yuzu zest, chili peppers, and salt. “Kosho” usually means black pepper in Japanese, but it’s the local word for chili pepper in the Kyushu dialect, where this condiment originated.

There are two versions:

  • Green yuzu kosho (ao yuzu kosho, 青柚子胡椒) uses summer’s green yuzu and chilis for a spicy, bright flavor.
  • Red yuzu kosho (aka yuzu kosho, 赤柚子胡椒) uses winter’s ripe yellow yuzu and red chilis for a warm, gentle heat.

Ingredients for Yuzu Kosho

  • Green yuzu – substitute with lime or lemon
  • Green chili peppers (ao togarashi, 青唐辛子) – substitute with serrano peppers (closest match for heat and flavor)
  • Diamond Crystal kosher salt or sea salt

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Yuzu Kosho

Please note that this recipe requires 1–2 weeks of fermenting.

  1. Sterilize the jar. Boil or steam a glass jar for 10 minutes. Air-dry upside down on a towel.
  1. Zest the yuzu. Grate the peel with a microplane, avoiding the white pith. Weigh the zest on a digital scale to set your base weight.
  1. Prep the chilis. Wear food-safe gloves to halve the peppers lengthwise, scrape out the seeds, and trim any remaining pith. Weigh to match the zest.
  1. Grind to a paste. Finely chop the zest and chilis in a food processor or with a mortar and pestle. Weigh the paste, then mix in salt at 15–20% of the total weight.
  1. Jar and ferment. Press the paste into the jar, pushing out any air pockets before sealing. Rest at room temperature for 24 hours, then ferment in the refrigerator for 1–2 weeks.
Three glass jars upside down in a pot of steaming water on a stovetop, with orange tongs resting on the jars, used for sterilizing before canning your homemade Yuzu Kosho recipe.
A person uses a grater to zest a green lime, holding the fruit above a metal tray on a wooden surface—an essential step when preparing a homemade Yuzu Kosho recipe.
Gloved hands removing seeds from a green chili pepper over a metal tray on a wooden surface, preparing fresh ingredients for a vibrant Yuzu Kosho Recipe.
A hand pours salt from a small glass bowl onto chopped herbs in a brown mixing bowl on a wooden surface, beginning the preparation for a vibrant Yuzu Kosho recipe.
A glass jar with vibrant green Yuzu Kosho sauce and lemon slices sits on a wooden tray with a wooden spoon. A fresh green citrus fruit and a basket of more citrus fruits are nearby, hinting at the authentic ingredients in this Yuzu Kosho recipe, with a small dish in the background.
Namiko Hirasawa Chen

Nami’s Recipe Tips

Before you start, here are a few things I’ve learned along the way.

  • Choose organic produce if possible – Since we’re using the peel, pesticide residue matters more here than in other recipes.
  • Skip iodized salt – It can inhibit fermentation and leave a strange flavor. Use pure kosher or additive-free sea salt instead.
A brown bowl containing finely chopped green herbs, perfect for a Yuzu Kosho recipe, sits on a digital scale reading 49.2 grams, placed on a light wooden countertop.
A small glass bowl of white granulated salt sits on a digital kitchen scale, displaying a weight of 9.8 grams, on a wooden countertop—an essential step in preparing ingredients for your favorite Yuzu Kosho recipe.
  • Use a scale – Yuzu and chilis vary in size so weigh them for an accurate ratio.
  • Stick to the salt percentage – Too little risks spoiling; too much mutes the citrus. 15–20% is the sweet spot. I like mine saltier, closer to 20%.
Hands placing a piece of parchment paper on top of chopped green herbs in a glass jar, on a wooden surface—an essential step in preparing an authentic Yuzu Kosho Recipe.
Two hands press cabbage into a glass jar filled with herbs on a wooden surface, likely preparing homemade pickles or kimchi using a Yuzu Kosho recipe.
  • Pack the jar tightly – Press out any air pockets and lay parchment paper on the surface before closing. This keeps air from dulling the color and flavor.
  • Add yuzu juice if needed – If your yuzu kosho looks dry, stir in a small drizzle of fresh yuzu juice.
  • Don’t skip the cold ferment – Fresh paste tastes sharp but after fermenting, the flavor mellows and rounds out.

Storage Tips

To store: Keep in a sterilized airtight jar in the refrigerator for about 6 months. Keep parchment paper on the surface to preserve the color.

To freeze: Yuzu kosho freezes well and never hardens fully, so you can scoop it straight from the freezer without thawing.

A glass jar of green yuzu kosho paste, made from a traditional yuzu kosho recipe, sits on a wooden tray with a spoon, next to a whole yuzu fruit. A basket of more yuzu fruits is in the background on a white surface.
A spoon scoops green yuzu kosho paste from a glass jar on a wooden tray, with fresh green yuzu fruits in the background—an inviting glimpse into the vibrant world of Yuzu Kosho Recipe essentials.

Variations

This recipe is flexible—here are a few easy swaps to suit your taste or pantry.

  • Make red yuzu kosho. Use zest from ripe yellow yuzu and red togarashi peppers. It’s a great winter cooking project when both are in season.
  • Adjust the spice level. A 1:1 ratio of zest to chilis suits a mild-to-medium spice level, which is where my spice tolerance sits. Adjust the ratio to your own taste. That’s the beauty of making it yourself!
  • Swap green yuzu. Replace with lemon, lime, or other Japanese citrus like sudachi, kabosu, or shikwasa (Okinawan lime).
  • Change the chilis. Experiment with your chilis. Serrano peppers are the closest match in flavor and heat level to Japanese ao togarashi. Jalapeño, Thai chili, and habanero peppers also work.

How to Use Yuzu Kosho

Start with a small dab to enhance the flavor of many Japanese dishes. You’ll soon see why it’s a kitchen staple for chefs and home cooks alike. Here’s how I use it:

  • Stir into soups. The hint of bright, peppery, citrus cuts through the savory broths. I mix it in my homemade miso soup and udon noodle soup.
  • Add to onigiri. Mix into the fillings or rice to up the umami. It works especially well in tuna mayo onigiri.
  • Serve alongside grilled meat and fish. Dab onto yakitori skewers and thinly sliced yakiniku. It’s also a natural pairing with fish like grilled mackerel and sashimi.
  • Add to oden or hot pot dipping sauces. It’s an easy way to give these sauces a bright twist.
  • Whisk into dressings and dips. Mix a bit into mayo or cream cheese for a rich dip made in minutes.
  • Add to edamame. Stir in a bit to coat warm edamame pods. We tried edamame like this in Kyushu and loved it. Stay tuned for the recipe coming soon!
A plate containing three tuna mayo onigiri served with a wooden bowl of miso soup, and small dish of pickles.
A white rectangular plate containing yakitori, Japanese grilled chicken and scallion skewers, coated with savory yakitori sauce and served with shichimi togarashi on the side.

FAQ

What does yuzu taste like?

Yuzu has a tart yet sweet flavor. It is often described as a cross between a mandarin orange and lemon or grapefruit when fully ripe. Read our guide to learn more about yuzu.

Can I use less salt?

Below 15% salt risks spoiling the yuzu kosho. Stay in the 15–20% range for a safe ferment and long refrigerator life.

Why did my yuzu kosho turn olive-brown?

Air entering the jar will dull the bright green color. Press out air pockets and cover the surface with parchment each time after opening.

I’d love to hear how your Yuzu Kosho turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Yuzu Kosho

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by Namiko Hirasawa Chen
A glass jar filled with vibrant green yuzu kosho paste, made from a traditional Yuzu Kosho Recipe, sits on a wooden tray beside a wooden spoon and a whole green citrus fruit. Plates and utensils are arranged in the background.
Yuzu Kosho is a fermented Japanese condiment made from green yuzu zest, green chilis, and salt—spicy, salty, and citrusy in one bite, and far more vibrant than anything store-bought. A small dab adds punch to soups, grilled meats, dressings, or rice. The final photos show a double portion (100 g).
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Prep: 30 minutes
Fermenting Time (See Notes): 7 days
Total: 30 minutes

Ingredients  

Servings: 1 small jar of (50g) yuzu kosho paste
  • 25 g green yuzu zest (~15 small fruits; washed and dried; optional yuzu juice to bind the paste)
  • 25 g fresh green chilis (~3 serrano peppers—closest swap for ao togarashi; stemmed and seeded)
  • 7.5–10 g Diamond Crystal kosher salt (15–20% of yuzu + chili weight; ~2⅔ tsp to 1 Tbsp)

Instructions

Before We Start

  • Gather all the ingredients. Fruit sizes vary, so buy a little extra of each.
    To sterilize the jar, boil or steam a glass jar for 10 minutes, then air-dry upside down on a clean towel.
    Note: Green yuzu is usually the harder ingredient to source, so zest and weigh it first, then match that exact weight in chilis for a true 1:1 ratio.
    On the left: fresh green chilies, limes, and a bowl of salt on a wooden surface—perfect ingredients for a homemade Yuzu Kosho Recipe. On the right: glass jars being sterilized in boiling water in a pot on a stove.

To Zest the Yuzu

  • Microplane the peel. Avoid the bitter white pith. Weigh the zest on a digital scale—this is your base weight (e.g., 25 g).
    A person grates green zest from a lime, with the zest being weighed on a digital kitchen scale showing 21.9 grams—perfect for adding vibrant citrus flavor to your next Yuzu Kosho recipe.
  • (Optional method: Peel with a knife or vegetable peeler, then trim off the white pith.)
    A cut lime with zest and a peeler on a wooden board, and a hand slicing lime peel strips with a knife on the same board—essential preparation steps for an authentic Yuzu Kosho recipe.

To Prep the Chilis

  • Wear food-safe gloves. Trim the stem, halve chilis lengthwise, and scrape out the seeds.
    Nami’s Tip: Gloves prevent painful accidental burns. Capsaicin lingers on skin for hours and will cause a severe burn if you accidentally touch your eyes.
    A person wearing gloves slices green chili peppers and removes their seeds on a wooden cutting board and a metal tray, carefully preparing the ingredients for an authentic Yuzu Kosho recipe.
  • Use a small paring knife to slice away any remaining white pith.
    Weigh the prepped chilis to match your yuzu zest weight exactly (e.g., 25 g)
    Three images: slicing and deseeding a green pepper with a knife on a cutting board—a key step in preparing ingredients for Yuzu Kosho Recipe—the pepper halves displayed, and the halves weighed on a digital scale showing 25.7 grams.

To Grind to a Paste

  • Transfer the chilis and zest to a food processor.
    Two images: On the left, a hand adds green peppers to an empty food processor, beginning the first step in a Yuzu Kosho recipe. On the right, the processor contains finely chopped green peppers. Both are on a wooden surface.
  • Pulse, scraping down the sides as needed, until finely chopped.
    Nami’s Tip: For a smoother, traditional texture, finish by hand in a mortar and pestle—it releases even more citrus oils for an incredibly aromatic paste!
    Three images show hands using a food processor to blend green herbs for a Yuzu Kosho Recipe, then scraping the mixture down with a spatula, and finally the finely chopped herbs inside the processor.

To Calculate and Add the Salt

  • Place a bowl or mortar on a digital scale. Transfer the paste and record the total weight.
    Calculate 15%–20% of the paste weight in salt (e.g., 7.5–10 g salt for 50 g paste).
    Chopped green herbs are poured into a bowl on a kitchen scale, an essential step in preparing a Yuzu Kosho recipe. In the next image, the scale shows the bowl with herbs weighs 49.1 grams.
  • Weigh the calculated salt and mix in thoroughly (grinding with a mortar and pestle) until fully dissolved and hydrated.
    Nami’s Tip: Only add a small drizzle of fresh yuzu juice if the paste looks dry—the salt usually draws out plenty of moisture naturally.
    Three photos illustrate the Yuzu Kosho Recipe: sugar is weighed on a scale in a glass bowl, poured into a bowl of green herbs, then mixed and mashed with a wooden pestle until combined.

To Jar It

  • Transfer paste into your sterilized glass jar, pressing out air pockets.
    Lay a small piece of parchment paper directly on top of the paste surface. Close the lid tightly to create an anaerobic environment.
    Nami’s Tip: Pressing out air pockets and sealing well prevents top oxidation, keeping the entire jar bright and fresh.
    Three panels showing: spooning green herb paste into a glass jar, pressing the paste down with fingers, and sealing the jar with a glass lid and metal clasp—perfect steps for preparing a homemade Yuzu Kosho Recipe.

To Ferment and Age

  • Rest at room temperature for 24 hours (if your kitchen is cool), then transfer to the refrigerator.
    Age in the fridge at least 7 days (2 weeks recommended) to mellow raw heat and develop a rounded flavor.
    Two photos show a glass jar filled with green paste, likely a Yuzu Kosho recipe or herb blend, on a wooden tray with fresh green citrus fruits nearby. The jar is open in one photo and closed in the other.

To Store

  • Keep in the fridge for about 6 months. Freezes exceptionally well without turning solid—scoop straight from frozen whenever needed.

Notes

Ingredients & Substitutions

  • Yuzu zest: Swap in lemon or lime zest.
  • Green chilis: Serrano pepper is the closest match in flavor and heat to Japanese ao-togarashi. You can also use jalapeño, Thai chili, or habanero.
  • Salt: Use pure kosher or additive-free sea salt. Do not go below 15% salt by weight to prevent spoilage during fermentation. Avoid iodized salt, which can hurt the ferment.

To Use Leftover Yuzu

Here are a few great ways to make use of the remaining fruit:
  • Yuzu ponzu: Juice the fruit and follow my Yuzu Ponzu recipe.
  • Green yuzu syrup: Layer sliced fruit with sugar or honey until dissolved, then dilute with water.
  • Yuzu ice cubes: Freeze strained juice in ice trays for dressings or Japanese Cucumber Salad.

How to Use (Quick Ideas)

See post above for full variation ideas!

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