Lemon-mandarin-kosho

Lemon-mandarin-kosho

By
From
Citrus
Photographer
Mowie Kay

This is a Japanese condiment made from very finely chopped yuzu zest and chilli. It’s hot, salty, very sour but with floral notes coming through that really lift it. As it is very difficult to buy fresh yuzu, if you want an authentic yuzukosho, you will probably need to buy it ready-made. However, I have found that you can use the same principles and adapt them to other kinds of chilli and citrus, which is what I’ve done here. If you are lucky enough to find some fresh yuzu, remember that the basic formula is four times the amount of chilli to zest. Then weigh and add 10 per cent of the final weight in salt. This formula can be messed around with as much as you like, depending on the type of chillies you use, with the chilli/zest ratio very adaptable. However, the salt must always be 10 per cent of the total.

To prepare, simply put everything in a food processor or grind with a pestle and mortar. It tastes good from the start, but try to leave it in the refrigerator to ferment gently for a week and the flavour will be vastly improved. After that, it will keep indefinitely.

Here are a couple of examples of my favourite mixes, making relatively small amounts – a little does go a long way, though.

Ingredients

Quantity Ingredient
15g finely grated lemon zest, (from around 4 large lemons)
5g finely grated mandarin zest, (from around 4 mandarins)
40g medium-hot red chillies, deseeded and finely chopped
6g salt

Method

  1. When you can get very fragrant mandarins, around February/March time, the flavour of this version can be wonderfully complex and subtle for such a punch-packing condiment.
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