"Yuzu kosho is a fermented chili and citrus paste made from yuzu, a Japanese citrus, Thai green or red chilies, and salt, mashed together and fermented for a few days. This chili paste provides a salty, spicy, umami-rich profile with strong vegetal and citrus notes. In Japanese cuisine, yuzu kosho is often mixed into soy sauce as a condiment to pair with sashimi, since its fermentation adds a funky umami that complements the oceanic umami of raw fish."
"You don't have to change anything about your tuna salad recipe; simply add a quarter to half a teaspoon of yuzu kosho to the mayonnaise and other wet ingredients before tossing in the tuna and mixing. A little bit goes a long way. And since yuzu kosho is quite salty, you may want to leave the salt out of your recipe."
Yuzu kosho is a fermented chili and citrus paste made from yuzu, Thai chilies, and salt, mashed and aged for days. The paste delivers salty, spicy, umami-rich flavor with vegetal and citrus notes. It pairs with oceanic umami and enhances canned tuna when mixed into mayonnaise-based dressings. Use about a quarter to half a teaspoon per batch of mayonnaise and wet ingredients; a little goes a long way. Omit additional salt because yuzu kosho is quite salty. Sweet add-ins like green grapes or sweet pickle relish help temper heat and balance the flavor.
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