If you finish every dish, night after night, with a dash of salt and pepper, or red pepper flakes for flare—it’s time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chiles, and salt drops a flavor bomb on everything it touches. Fish, steak, noodles, soups, and desserts go from zero to hero with teaspoon-size dollops of the stuff. Chefs know it—they’ve been using it at their restaurants for years—and it’s time you did, too.
What Is Yuzu Kosho?
Yuzu kosho is a…
Meet Yuzu Kosho, the Secret Weapon Condiment Chefs Are Putting On Everything
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