I do not like coleslaw. Like ever, for any reason. If it's on the menu, I'm asking for a swap. If I'm served coleslaw, I ...

the F&W test kitchen preferred the fruitier flavor of red yuzu kosho compared to the more vegetal flavor of the green paste. Use leftover yuzu kosho in pan sauces, marinades, and salad dressings ...

“The perfume that’s captured from the skin is important,” says the 46-year-old chef Zaiyu Hasegawa of Den, in Tokyo’s Jingumae district, who makes a yuzu kosho paste from the ...

Umeboshi paste is also fantastic tossed with pasta; I like to incorporate a teaspoon in a cod roe butter sauce, occasionally adding yuzu juice and some chiffonade-cut shiso to brighten the richnes ...

Yuzu has been trending in the United States for a few years now. Michelin-starred chefs, craft breweries, and foodies across the country pay a premium for the hard-to-find fruit. All the while, in ...

Yuzu is a fragrant citrus fruit with a bumpy skin found in many Japanese dishes. The taste is more intense and floral than lemon, with a tartness more akin to grapefruit. You may have seen yuzu in ...