أفضل Yuzu koshō للطبخ في المنزل

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Yuzu zest, green or red chile, and salt — a Kyushu ferment that wakes a pot of nabe.

In the International Cuisines books, Yuzu koshō is not decoration. Add it where the recipe puts it: early if it needs fat and time, late if it is perfume.

Taste Yuzu koshō before you empty the spoon. Fresh jars smell like themselves; tired ones smell like dust. Buy the smallest amount you will finish.