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I recently went to a
Japanese robatayaki called Shin Sin Gumi in LA and discovered a small
plastic condiment jar of what looked at first like crystallized wasabi. I tried it a tiny dab of it on the end of my
chopstick expecting it to possibly burn a hole through my nostrils to my brain, and holy saba, did it ever
send salty, bitter shockwaves through my tastebuds! It wasn't wasabi. It is yuzu kosho, a
condiment made from the zest of yuzu, an extremely tart
citrus fruit, blended with chile peppers and salt.
I thought it was something that the chefs made, but I found a jar of it at a local Japanese market, and am now addicted to the distinctive, very bitterly pungent, yet delicious condiment. In such a small jar, it seems that yuzu kosho is used in small amounts, as it is fairly strong, but I can't help but scoop it out by the teaspoonful and add it to everything.
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2-17-2006 @9:07PM JayTV said... Shen Sen Gumi rocks! They have the best ramen in america! They are one of the best-kept secrets in Japanese food.
They always have the best condiments also. They are the first place I ever tasted Yuzu. Try their teppan, it is the best I have ever tasted as well.
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2-17-2006 @9:20PM Joe D. said... You should put some on the tip of your cigarette yo! Just kidding. I'll look for it next time I hit the izakaya. In NYC the homemade hot sauce at Cantonese spot New York Noodletown is a wonderful amalgam of citrus and chili oil.
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2-18-2006 @12:51AM L. said... Love it on meat. We go through it like ketchup in our house.
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2-18-2006 @11:17AM spamette said... Where can I buy some...how would it be with sushi?
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2-18-2006 @2:26PM upso said... any idea where to get this in the midwest or online? i cant find it anywhere
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2-18-2006 @3:09PM Spencer said... a link to someplace we can order this online would freakin' sweet.
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2-26-2006 @3:46PM K said... For your info:
Yuzukosho is a regional food of Kyushu area (southern part of Japan). Yuzu looks like lime, but taste is a little sweeter. Kosho literally means pepper but refers to green chili. This is because people who live in this area call it as chili.
For Sushi, it goes well with white fish. But I won't prefer for others such as tuna.
The best use is pork.
Try it for pasta with pork and white wine. You can enjoy unique taste.
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