Yuzu Koshyo

  By jason toner  

April 20, 2017

  • Prep: 5 mins


10 g yuzu zest

40 g green chili pepper

4 g sea salt


1Thoroughly clean the yuzu(you'll need about 4 and you can use the juice for another project)

2Clean and remove seeds from the peppers with gloves on, then slice them up.

3Grind peppers and zest together until desired consistency is almost reached then add salt and grind a touch more.

4You just made yuzu koshyo!


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