Yuzukoshō

Yuzu kosho is a traditional condiment that’s a local specialty of the Kyushu region. It’s made with a fermented combination of minced yuzu peel, salt, and minced green chili peppers. This emerald green paste has a flavor that’s mildy sour, acidic, and spicy.

Yuzu kosho is often used in hot pots (nabemono), but it’s also served with sashimi, yakitori, ramen, sandwiches, and various stews. In Japanese supermarkets, the paste is commonly sold in a tube.