Yuzu kosho -- a popular condiment used in Japanese, Korean, and Chinese cuisines -- sports a blend of sweet yuzu, spicy chili peppers, and salt. The fermented paste elevates everything from stir fries ...

If you have never thought to add yuzu kosho to your ramen or use it in pasta sauce, this may be because you've yet to hear of the stuff, though of course, this expensive ingredient has long been on ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Sonoko Sakai, the Japanese-American cookery teacher and author of Japanese Home Cooking, was given her first ...

Yuzu kosho is a sour, spicy, fermented Japanese condiment made from yuzu zest and juice, salt, and chiles (usually green bird’s eye or Thai chiles). It’s commonly served with meat or fish—and David ...

Use this spicy, tangy, salty spread to add a kick of flavor to your cooking. Matt Taylor-Gross Building heat, acidity, and umami to get the flavors in your food up to restaurant levels usually ...

Bon Appétit’s Brad Leone is back for episode 50 of “It’s Alive,” and this time he’s making yuzu kosho from the Japanese citrus yuzu. Join Brad as he and his pals zest, calculate, and sing their way to ...

I suffer terribly from what you might call a paralysis of wonder. When I become the custodian of something truly marvellous, notably beautiful, or a little bit rare, I worry so much about using it for ...

Add Yahoo as a preferred source to see more of our stories on Google. Incorporate the floral, tart citrus into any course of a meal from starter to dessert and drinks. Hugh Davison Yuzu is a tangy ...

Japan is experiencing a potato shortage. Caused by typhoons that hit Hokkaido last summer, the result is that potato chips have become scarce across the country. Well, at least some varieties. Though ...

Add Yahoo as a preferred source to see more of our stories on Google. Use this spicy, tangy, salty spread to add a kick of flavor to your cooking. Matt Taylor-Gross Building heat, acidity, and umami ...