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PdfThis is my take on yuzu kosho, a Japanese seasoning that’s become popular over the last few years. Regular oranges or even mandarin peels will work perfectly well here. Leaving the jar at room temperature for a couple of days allows the kosho to start fermenting, which adds complexity to the flavour. It’s brilliant sprinkled on raw or cooked fish, grilled meat and rice dishes. Makes about 200g. Takes 15 minutes, plus fermenting time.
jalapeno 8, or other large green chillies
oranges 10-12
sea salt
Before you start, a note that the basic formula here is 80:20 chilli to citrus zest, so adjust the weight as you go according to the instructions below.
Remove the stalks and deseed the chillies. Scrub the oranges well under a hot tap to remove any wax.
Finely chop the chillies, then weigh them – I had around 160g, meaning I added around 40g of citrus zest. Check the total weight of your chillies and zest, then add 2% of the total weight in sea salt. Transfer everything to a pestle and mortar and mash to a coarse paste.
Transfer to a sterilised jar leaving a little room at the top, and allow to sit at room temperature for a few days. Stir each day to prevent mould, then transfer to the fridge. The kosho will keep for a couple of months.