Yuzu Koshō; Japanese Citrus-Chile Condiment


Yuzu (Japanese citrus fruit) does not get enough love in the states for its intensity, versatility and savory balance. Yuzu Koshō takes the depth of this fruit even further with green chiles and copious amounts of salt. Used as pure punch you in the face flavor to add to grilled meats, its time for Yuzu Koshō to shine! We, true to form, task yeast to bring its flare to the party!

  • Green Chiles, Fresh, (hatch, anaheim, etc) – (1 CUP)
  • Yuzu Concentrate – (½ CUP)
  • Agave Syrup (light) – (¼ CUP)
    Active Beer Yeast Slurry – (2 TBSP)
  • Salt, Kosher – (1 TSP)
  • Green Yuzu (or lime) Zest – (1CUP)
  • Green Chile, Fresh – (2 CUP)
  • Salt, Kosher – (1 TSP)
  • Citra hop pellets – (1/8 TSP)
  • Cutting board
  • Knife
  • Blender
  • Rubber spatula
  • Fermentation crock
  • Mortar & Pestle
  • Cheesecloth
  • Twine
  • Storage container
  1. Deseed chiles
  2. In blender mix chiles, yuzu concentrate, water, agave, yeast and salt, blend until smooth
  3. In fermentation chamber, let mixture ferment for 1 week at cellar temp (55F)
  4. In mortar & pestle, grind citrus zest, green chiles, salt and hops until paste
  5. Add paste and yuzu concentrate to mixture and whisk thoroughly
  6. Place mixture into cheesecloth, tie, squeeze out excess liquid

**To ferment under refrigeration vs. room temp, double fermentation time