Food Innovation Group: Bon Appétit and Epicurious© 2020 Condé Nast. trends Meet Yuzu Kosho, the Secret Weapon Condiment Chefs Are Putting On Everything Chefs confess their undying love (and ways to use) the acidic and spicy all-purpose condiment, yuzu … The same goes for the famous fried oyster dish at O Ya in Boston and now New York, which chef-owner Tim Cushman serves with a yuzu kosho-dashi aioli. This fish really wants some yuzu kosho. All rights reserved.Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy RightsThe material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Additional flavonoids help to boost the fruit’s anticancer properties. As the yuzu’s popularity begins to grow, it is becoming more common in other countries, including the United States. For Sterling Ridings, executive chef of Uchiko in Austin: "It's alive almost. Health food establishments might also sell yuzu juice, though it can be a bit on the pricey side. Cushman suggests listing out all the possible citrus and all the possible chiles, then riffing on it from there. Making a tea using the peel that has been fermented for a few days with honey is a great way to enjoy the strong, enticing flavor and receive its health benefits on a regular basis. Seared Scallops with Avocado, Yuzu Kosho, and Daikon from Ignacio Mattos at Estela in New York. Sundstrom vouches for making a yuzu kosho dressing. This yellowtail crudo knows exactly how good yuzu kosho is. It's the closest thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish. It is sometimes referred to as a Japanese grapefruit, and it also happens to contain a wide range of health benefits that make it especially appealing. Ware weaves it into a dressing (yuzu kosho, soy, mirin, rice wine vinegar) that she uses on hearty vegetables, including fried eggplant. It is used to make refreshing cocktails and in creative ways in desserts, such as custards, pies, and sorbet. Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. The Japanese paste easily made from combining yuzu, chiles, and salt drops a flavor bomb on everything it touches. At Uchiko, they also use it to brighten up the deep, unctuous flavors of a Kinoko Nabe on the menu—a vegetarian mushroom soup with toasted yuzu kosho and a Japanese tempura (tentsuyu) broth. Japanese Kanten powder is similar to agar and gelatin and is made from seaweed. This is our newest condiment-crush and we have plenty of ideas for how to use it. This website uses cookies so that we can provide you with the best user experience possible. The result? Shirataki noodles are also called miracle noodles because they are a healthier, low-carb, and low-calorie alternative to other noodles and pasta. It's also why, at Upland, Smillie goes through up to 20 pounds of yuzu kosho a week for the decadent duck wings he glazes in smoky bacon fat, rice wine vinegar, and yuzu kosho. Its flavor is a combination of lemon, orange, and grapefruit, packing a citrus punch that instantly refreshes your taste buds and awakens that sense of umami. And that's exactly why we love it. The trifecta of chiles, citrus, and salt come together in a powerful and distinctive flavor that enlivens a dish—anything from sashimi to braised short ribs and cookies—instantly. In Texas, Ridings has experimented with serranos and jalapeños instead of the harder-to-find Thai chiles. John Sundstrom, chef of Lark in Seattle, swears by the brand (where all of the box text is in Japanese) that comes in the green or red box with a yuzu illustration on the outside. Chefs know it—they've been using it at their restaurants for years—and it's time you did, too. Yuzu kosho is at its best when it's cutting through the richness and fat of meat. Please don't hesitate to send us a message! It can be quite tart, so people do not often eat it on its own. Spa treatments often use yuzu as well, as the scent helps to soothe, comfort and relieve stress. Photo: Danny Kim. Smillie has hacked yuzu kosho with limes and chile oil, and has swapped out his usual citrus for blood orange and bergamot. Dilute it with water (it can be very salty otherwise), a splash of vinegar, oil, and a splash of lemon or lime juice and dress a roasted fish or (use really sparingly on) a salad. And it also happens to contain a wide range of health benefits that make it especially appealing. Learn everything about Yuzu including yuzu fruits, health benefits, ways to use it like yuzu kosho, sauce, dressing, juice, and more. The fruit helps to improve blood circulation and prevent blood clots. But the clean, umami-rich flavors of yuzu kosho add instant complexity to vegetable dishes. Why Japanese Bread Crumbs (Panko) are Better than American Bread Crumbs, the scent helps to soothe, comfort and relieve stress, Recipe & Video: Yuzu Sour (Shochu Yuzu Cocktail), Recipe & Video: Tebasaki Japanese Chicken Wings, Recipe & Video: Sesame Balls (Goma Dango).