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Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.^[1] It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty.

Characteristics

The last pair of kanji in the name, koshō (胡椒), normally refers to black pepper; in the Kyushu dialects, however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. Yuzu koshō made from green chilis is green, while using red chilis yields an orange paste.

Yuzu koshō is described as being mildly spicy with acidic tones from the citrus fruit.^[2]

History

Origin

There are theories that yuzu koshō was originally made in Hita, Ōita Prefecture^[3]^[4] and in Soeda, Fukuoka Prefecture.^[5]

One theory holds that several villages in Hita were the centers where yuzu cultivation became popular, and where yuzu koshō had been made by families for a long time.^[3] Another holds that a garden in Mount Hiko, a mountain located between Fukuoka and Oita and one of the three sacred mountains of Japan, has a yuzu tree where yamabushi first created yuzu koshō. The process has been passed down through the generations of yamabushi.^[5]

Popularity

Originally yuzu koshō was made by families, but mass-produced versions showed up on the market. It grew in popularity after being offered as a souvenir in the hot spring town of Yufuin Onsen. It grew even more in popularity when Fundokin (フンドーキン), a major producer of shoyu and miso in Kyushu, began making yuzu koshō. Recently it has become available in supermarkets in the Kanto region. In recent years, major producers like House Foods, S & B Foods, McCormick & Company, and Lion have started selling it. A version of yuzu koshō in a tube has appeared on the market. Tankan koshō is a similar product using the more orange-like citrus tankan.

Use

Originally, yuzu koshō was used in nabemono, but it is now also found as a condiment for tsukune, udon, miso, sashimi, tempura, and yakitori. Further, since becoming available all throughout Japan, it is being used in various ways such as on spaghetti, salads, tonkatsu, ramen, and shumai.

Large-scale manufacturers have also started using the flavoring in their products. Calbee makes snack foods such as potato chips that are flavored as yuzu koshō, but they are found in only certain locations. Ezaki Glico makes Pretz with the flavoring, and Meiji makes a curly corn chip that is sold only in Kyushu. Kameda makes fried mochi chips and senbei as well. However, as snacks must not have any moisture in them, the flavoring is created by combining yuzu powder and chili powder, and real yuzu koshō is not used. In Kyushu, Kit Kats with yuzu koshō flavor are sold.

References

^ Ono, Tadashi and Salat, Harris The Japanese Grill Random House, 2011, p. 7
^ Oliver, Nyasha (2020-07-22). "Yuzu Kosho Chicken". Honest Food Talks. Retrieved 2020-11-02.
^ ^a ^b 大分放送大分百科事典刊行本部編『大分百科事典』1980年、大分放送発行
^ 食は知恵なり－自然のちから－ Archived October 9, 2012, at the Wayback Machine 日本テレビ、2008年3月10日
^ ^a ^b 柚乃香お店紹介 Archived December 22, 2015, at the Wayback Machine

[ono-1] Ono, Tadashi and Salat, Harris The Japanese Grill Random House, 2011, p. 7

[2] Oliver, Nyasha (2020-07-22). "Yuzu Kosho Chicken". Honest Food Talks. Retrieved 2020-11-02.

[jiten-3] 大分放送大分百科事典刊行本部編『大分百科事典』1980年、大分放送発行

[4] 食は知恵なり－自然のちから－ Archived October 9, 2012, at the Wayback Machine 日本テレビ、2008年3月10日

[yuzunoka-5] 柚乃香お店紹介 Archived December 22, 2015, at the Wayback Machine

[1]

[2]

[3]

[4]

[5]

@@ Line 1: / Line 1: @@
 {{Short description|Japanese fermented citrus and chili paste}}
-[[Image:Yuzukosyou.jpg|thumb|right|A bottle of yuzukoshō]]
+[[Image:Yuzukosyou.jpg|thumb|right|A bottle of ''yuzu koshō'']]
-{{nihongo|'''Yuzu koshō'''|柚子胡椒||also '''yuzu goshō'''}} is a type of Japanese seasoning. It is a paste made from [[Capsicum annuum|chili peppers]], [[yuzu]] peel and salt, which is then allowed to ferment.<ref name="ono">Ono, Tadashi and Salat, Harris [https://books.google.com/books?id=ODAe_boHajsC&dq=yuzu+kosho&pg=PA7 ''The Japanese Grill''] Random House, 2011, p. 7</ref>  It is usually used as a condiment for [[nabemono]] dishes, [[miso soup]], and [[sashimi]]. The most famous types of yuzukoshō come from [[Kyushu]], where it is a local specialty.
+{{nihongo|'''''Yuzu koshō'''''|柚子胡椒||also '''''yuzu goshō'''''}} is a type of Japanese seasoning. It is a paste made from [[Capsicum annuum|chili peppers]], [[yuzu]] peel and salt, which is then allowed to ferment.<ref name="ono">Ono, Tadashi and Salat, Harris [https://books.google.com/books?id=ODAe_boHajsC&dq=yuzu+kosho&pg=PA7 ''The Japanese Grill''] Random House, 2011, p. 7</ref> It is usually used as a condiment for ''[[nabemono]]'' dishes, [[miso soup]], and [[sashimi]]. The most famous types of ''yuzu koshō'' come from [[Kyushu]], where it is a local specialty.
 == Characteristics ==
-The last pair of [[kanji]] in the name, koshō (胡椒), normally refers to [[black pepper]]; in the [[Japanese dialects#Kyūshū Japanese|Kyushu dialects]], however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. Yuzu koshō made from green chilis is green, while using red chilis yields an orange paste.
+The last pair of [[kanji]] in the name, koshō (胡椒), normally refers to [[black pepper]]; in the [[Japanese dialects#Kyūshū Japanese|Kyushu dialects]], however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. ''Yuzu koshō'' made from green chilis is green, while using red chilis yields an orange paste.
-Yuzu koshō is described as being mildly spicy with acidic tones from the citrus fruit.<ref>{{Cite web|last=Oliver|first=Nyasha|date=2020-07-22|title=Yuzu Kosho Chicken|url=https://www.honestfoodtalks.com/yuzu-kosho-chicken/|access-date=2020-11-02|website=Honest Food Talks|language=en-GB}}</ref>
+''Yuzu koshō'' is described as being mildly spicy with acidic tones from the citrus fruit.<ref>{{Cite web|last=Oliver|first=Nyasha|date=2020-07-22|title=Yuzu Kosho Chicken|url=https://www.honestfoodtalks.com/yuzu-kosho-chicken/|access-date=2020-11-02|website=Honest Food Talks|language=en-GB}}</ref>
 == History ==
@@ Line 13: / Line 13: @@
 There are theories that ''yuzu koshō'' was originally made in [[Hita]], [[Ōita Prefecture]]<ref name="jiten">大分放送大分百科事典刊行本部編『大分百科事典』1980年、大分放送発行</ref><ref>[http://www.ntv.co.jp/chienari/oa/20080310/main.html 食は知恵なり－自然のちから－] {{webarchive |url=https://web.archive.org/web/20121009051222/http://www.ntv.co.jp/chienari/oa/20080310/main.html |date=October 9, 2012 }} 日本テレビ、2008年3月10日</ref> and in [[Soeda, Fukuoka|Soeda]], [[Fukuoka Prefecture]].<ref name="yuzunoka">[http://www.mekketown.com/yuzunokaori/page1/page.html 柚乃香 お店紹介] {{webarchive |url=https://web.archive.org/web/20151222145612/http://www.mekketown.com/yuzunokaori/page1/page.html |date=December 22, 2015 }}</ref>
-One theory holds that several villages in Hita were the centers where yuzu cultivation became popular, and where ''yuzu koshō'' had been made by families for a long time.<ref name="jiten" /> Another holds that a garden in [[Mount Hiko]], a mountain located between Fukuoka and Oita and one of the three sacred mountains of Japan, has a ''yuzu'' tree where ''[[yamabushi]]'' first created ''yuzu koshō''. The process has been passed down through the generations of ''yamabushi''.<ref name="yuzunoka" />
+One theory holds that several villages in Hita were the centers where yuzu cultivation became popular, and where ''yuzu koshō'' had been made by families for a long time.<ref name="jiten" /> Another holds that a garden in [[Mount Hiko]], a mountain located between Fukuoka and Oita and one of the three sacred mountains of Japan, has a yuzu tree where ''[[yamabushi]]'' first created ''yuzu koshō''. The process has been passed down through the generations of ''yamabushi''.<ref name="yuzunoka" />
 === Popularity ===
@@ Line 20: / Line 20: @@
 == Use ==
 {{Unreferenced section|date=June 2021}}
-Originally, ''yuzu koshō'' was used in [[nabemono]], but it is now also found as a condiment for [[tsukune]], [[udon]], [[miso]], [[sashimi]], [[tempura]], and [[yakitori]]. Further, since becoming available all throughout Japan, it is being used in various ways such as on spaghetti, salads, [[tonkatsu]], ramen, and [[shumai]].
+Originally, ''yuzu koshō'' was used in ''[[nabemono]]'', but it is now also found as a condiment for ''[[tsukune]]'', [[udon]], [[miso]], [[sashimi]], ''[[tempura]]'', and ''[[yakitori]]''. Further, since becoming available all throughout Japan, it is being used in various ways such as on spaghetti, salads, ''[[tonkatsu]]'', ''ramen'', and ''[[shumai]]''.
-Large-scale manufacturers have also started using the flavoring in their products. [[Calbee]] makes snack foods such as potato chips that are flavored as ''yuzu koshō'', but they are found in only certain locations. [[Ezaki Glico]] makes [[Pretz]] with the flavoring, and [[Meiji Seika|Meiji]] makes a curly corn chip that is sold only in Kyushu. Kameda makes fried [[mochi]] chips and [[senbei]] as well. However, as snacks must not have any moisture in them, the flavoring is created by combining ''yuzu'' powder and chili powder, and real ''yuzu koshō'' is not used. In Kyushu, [[Kit Kat]]s with ''yuzu koshō'' flavor are sold.
+Large-scale manufacturers have also started using the flavoring in their products. [[Calbee]] makes snack foods such as potato chips that are flavored as ''yuzu koshō'', but they are found in only certain locations. [[Ezaki Glico]] makes [[Pretz]] with the flavoring, and [[Meiji Seika|Meiji]] makes a curly corn chip that is sold only in Kyushu. Kameda makes fried [[mochi]] chips and ''[[senbei]]'' as well. However, as snacks must not have any moisture in them, the flavoring is created by combining yuzu powder and chili powder, and real ''yuzu koshō'' is not used. In Kyushu, [[Kit Kat]]s with ''yuzu koshō'' flavor are sold.
 ==See also==

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
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Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
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