Yuzu Kosho

Yuzu kosho is a Japanese condiment made from fermented yuzu citrus zest, fresh chili peppers, and salt. Its flavour is intensely aromatic - bright citrus, floral heat, and fermented depth - unlike any other condiment. The name references its two core ingredients: yuzu (the citrus) and kosho, which means pepper in certain Japanese dialects. On the show, Emily Yuen made a cherry kosho variation, substituting fresh cherries for yuzu to create a similarly fermented, salty condiment. A key judging note was instructive: a judge called the condiment 'too salty,' but Padma correctly defended it - kosho is a condiment, not a sauce, and its saltiness is by design. Use it sparingly on grilled fish, chicken, or noodles. Store-bought yuzu kosho is excellent and widely available in Japanese grocery stores.