Citrus Kosho (Japanese Citrus Chili Paste)

Just 3 ingredients and under 10 minutes of kitchen time is all you need to make Citrus Kosho, a zesty, spicy Japanese citrus chili paste. 

Lemons, oranges, limes, and other citrus fruits are zested and teamed up with hot chilies and lots of salt to make this spicy condiment that will take your taste buds on a ride. 

Of all the condiments that I’ve made (and you know it, I’ve made a LOT), this one has to be the biggest flavor bomb! 

So of course, I’m partial to my all-time favorites- Prik Nam Pla and my spicy pickled garlic, but this one has to be right there with them- on the top of the list. 

What's So Great About the Recipe?

The versatility and deliciousness of this condiment really sets it apart.

You can team it up with pretty much any of your favorite foods that need a little bit of extra aromatic deliciousness- everything from soups and rice dishes to sushi and even meat stir-fries. 

Ingredients For the Japanese Citrus Chili Paste

Traditional Japanese Kosho is made using the Yuzu fruit, which is another citrus fruit similar to grapefruit.

And while I didn’t have access to it, it didn’t stop me from using other tangy, citrusy fruits instead.

Citrus fruits: Choose limes, lemons, and oranges- or fresh Yuzu if you can find it. 

Chilies: Use as much as you can as per your spice tolerance. I used equal amounts of this and the citrus zest. 

Salt: I would recommend using sea salt here for a much more intense flavor, but if you can’t find it, you can just stick to using regular salt too. 

See recipe card for quantities.

Substitutions & Variations

• Use a mix of different citrus fruits. If you can find fresh Yuzu fruit, make sure you use it too. 
• I used Togarashi peppers here, which are quite spicy. You can try using different kinds of fresh chiles of your choice. Serrano chili is a good choice. 

How to Store Citrus Kosho for Later

I love making this in a small batch (a little goes a long way) and storing it for later. 

The best way to do this is to transfer it to a clean glass jar or an airtight container and store it in the refrigerator. This should stay fresh for up to a week. 

If you want to make a huge batch and store the citrus Kosho for longer than just a week, you can do that too.

Simply top the Kosho with a couple of spoonfuls of oil before you pop it in the fridge. 

Tips & Tricks to Nail the Recipe

• Meyer lemons are another great choice for this Japanese condiment. 
• Make sure you de-seed the chilies before you use them for the recipe- this will help cut down the heat a little bit. 
• If you don’t have a mortar and pestle or just don’t want to use it for this recipe, you can pop everything in a food processor or blender and give it a quick blitz until it forms a paste. 
• Taste as you go- this will help you tackle the saltiness and spiciness of the condiment. 
• Remember to choose ripe citrus fruits, ideally in their growing season. This will lend the Kosho the perfect flavor profile you’re looking for. 
• Use a zester to zest the fruits. If you don’t have one, a microplane can do the job too. You can also use a vegetable peeler to carefully peel the fruits if you want to. 

How to Use Japanese Kosho

Just like the classic Yuzu Kosho, you can use this flavor-packed citrus Kosho in lots of different ways. 

I love teaming it up with some soy sauce and olive oil, turning it into a sauce, and using it for my veggie and chicken stir-fried dishes. 

You can toss it into your noodle and rice dishes too! The delightful mix of zests and the spicy, salty deliciousness can liven up almost any seemingly bland dish. 

I also love using it as a meat rub! 

Traditionally, the Kosho is served with Sashimi and Ponzu, and if you love trying Japanese food, this pairing is perfect!