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Sauces and condiments from Kyushu, Japan
Yuzukoshō is a Kyushu paste of yuzu peel, chilli and salt only; koshō means chilli in northern Kyushu dialect. Green yuzu peel and green chillies are each ground with 16–20 % of their weight in salt, then pounded together in a mortar. It is kept cold or frozen for three to six months and is brightest just after it is made. Made in 4 steps over 3 months – 6 months. The longest step, keep cold or frozen, takes 3–6 months (Kamiya Y. 2021). Salt is 16–20 % (Kamiya Y. 2021). Not studied; no source read describes a microbial fermentation does most of the fermenting.
| Main step | 3–6 monthsReported[kamiya2021] | Keep cold or frozen |
|---|---|---|
| Salt | 16–20 %Reported[kamiya2021] | Chop each with salt |
| Peel of 5 yuzu, about 200 g | Yuzu peel · Peeled thick, down to the flesh, and weighed[kamiya2021] |
| 60–80 g | Chilli · Seeds removed, white pith kept; adjust for heat[kamiya2021] |
| About 40 g | Salt · 16–20 % of the peel weight and of the chilli weight[kamiya2021] |
| Starter | none (a salted paste; no starter) |
Total time across the recorded steps: 3 months – 6 months
What changes: Yuzu peel is cut away thick and the chillies are split and seeded
Output: weighed yuzu peel and seeded chillies.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Yuzukoshō is a salted raw paste of only yuzu peel, chilli and salt, eaten fresh or kept cold. Kanzuri, its Niigata relative, adds rice koji and is aged for years.
Kamiya notes the paste spoils more easily below 15 % salt and suggests 16–20 % for a stable result; sea salt with less sodium chloride needs a higher amount.
Every number is labelled with how it is known. How this atlas is made
Made at home first and passed on by word of mouth; the usual origin is the approach to the Takatsuka Jizō temple at Amagase in Hita, from about the start of the Shōwa era. Green yuzu came from fruit thinned in July and August. It became widely known in the 2010s.
