Japanese Spicy Citrus Condiment, not Wasabi? Yuzu Kosho Story ONLY in JAPAN

This Japanese condiment, spicy-salty citrus is still unknown to many will change the way you enjoy your food forever. Yuzukosho (柚子胡椒) is by far my favorite Japanese condiment or seasoning, better than wasabi and Japanese mayonnaise. It’s found in Kochi prefecture on Shikoku Island and I traveled there to see it farmed and made at the factory.

Yuzu Kosho is a simple recipe of fermented Yuzu rinds, salt, green chili peppers without seeds and Yuzu juice added to taste and consistency. The salt content also helps preserve it longer.
︎ What foods does Yuzu Kosho go well with?
Yakitori, wagyu beef steaks, nabemono, soups, pasta, karaage deep-fried chicken, salad dressing, pizza, hot dogs … it’s very versatile.

00:00 Start
00:46 Japanese Condiment Guide
01:48 Where is this made?
02:30 Yuzu Farm
05:22 Yuzu Processing Factory
08:10 Making Yuzukosho
10:32 Bottling the Paste
12:40 Interview
14:09 Tokyo Yuzu Restaurant
15:46 Ending

︎ Visit the Marugoto Kochi store in Ginza, Tokyo
https://g.page/marugotokochi?share

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ONLY in JAPAN is a registered trademark – All rights reserved. John Daub has been a reporter for NHK World TV since 2008 and YouTube creator & producer of the ONLY in JAPAN series building a community of over 1.6M. Thanks for watching!
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