Yuzu kosho is a fermented Japanese seasoning paste made from chili peppers, yuzu citrus peel and salt left to ferment, with green chilies producing a green paste and red chilies an orange one, giving a mildly spicy flavor with acidic citrus notes. Its origin is claimed by both Hita in Oita Prefecture and Soeda in Fukuoka Prefecture, with one account crediting mountain ascetics at a sacred yuzu grove on Mount Hiko. Originally a condiment for hot pot dishes, it is now used with miso soup, sashimi, tsukune, udon, tempura and yakitori, and has spread to spaghetti, salads and ramen.
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