Pantry guide
Best Yuzu koshō for home cooking
What Yuzu koshō is for, which kitchens use it, and where to find a jar worth cooking with.
Why cooks start here
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.