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Sauces and condiments from Kyushu, Japan
Yuzukoshō is a Kyushu paste of yuzu peel, chilli and salt; koshō means chilli in Kyushu dialects. In a home recipe from the food advisor Yoshie Kamiya, green yuzu peel and green chilli are each ground with 16–18 % of their weight in salt, pounded together in a mortar and then frozen or kept in the fridge. It is a boundary entry, a salt cure rather than a proven ferment: Wikipedia calls it fermented, but the other sources read here describe only a salt cure and none describes a microbial fermentation, and the paste is at its brightest within about 3 hours of making.
| Yuzu peelPeel of 5 yuzu, about 200 g | Washed and wiped dry, peeled thick, down to the flesh (white pith included), and weighed[kamiya2021][macaroni2021] |
| Green chilli60–80 g (about 5 chillies) | Stem removed, halved lengthways, seeds removed, white pith kept; adjust for heat[kamiya2021][macaroni2021] |
| SaltAbout 40 g | 16–20 % of the peel weight and of the chilli weight (16–18 % in the macaroni feature); peel and chilli are each weighed and salted separately[kamiya2021][macaroni2021] |
What changes: Yuzu peel is cut away thick and the chillies are split and seeded
Kamiya picks downward-fruiting chillies that are not as hot as takanotsume, so that they can be bitten. Output: weighed yuzu peel and seeded chillies.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Yuzukoshō is a Kyushu paste of yuzu peel, chilli and salt; koshō means chilli in Kyushu dialects. In a home recipe from the food advisor Yoshie Kamiya, green yuzu peel and green chilli are each ground with 16–18 % of their weight in salt, pounded together in a mortar and then frozen or kept in the fridge. It is a boundary entry, a salt cure rather than a proven ferment: Wikipedia calls it fermented, but the other sources read here describe only a salt cure and none describes a microbial fermentation, and the paste is at its brightest within about 3 hours of making. Salt is 16–20 % (Kamiya Y. 2021).
| Salt | 16–20 %Reported[kamiya2021][macaroni2021][hugkum][maff-fukuoka] | Grind each with salt |
|---|
Yuzukoshō is a raw salted paste of only yuzu peel, chilli and salt, eaten fresh or kept cold or frozen, and its flavour changes as it sits.
Kamiya says that below 15 % salt the paste dries out and loses colour, which makes it unfit for storage; she suggests 16–20 % (16–18 % in the macaroni feature) for home making and freezing for long keeping, and notes some commercial pastes are above 20 %. Sea salt with less sodium chloride needs a higher amount (Kamiya).
Every number is labelled with how it is known. How this atlas is made
Discover Japan places the origin at Hita in Ōita, near the former Amagase town, and says households had long made it. MAFF says the place of origin is disputed and that one account links it to Mount Hiko in Fukuoka, where mountain ascetics (yamabushi) used the yuzu there as medicine. Wikipedia adds Soeda in Fukuoka and a garden on Mount Hiko where the yamabushi first made it. Kamiya, who comes from Usa in Ōita, says it came from not wasting the green fruit thinned in September. It spread after it was sold as a souvenir at Yufuin Onsen and after the Kyushu soy sauce maker Fundokin began making it (Wikipedia).
