Yuzu — it's a star ingredient in Japanese cuisine, where it enhances a wide range of dishes with its bold, signature ...

I f you're craving a zesty Japanese twist for your grilled meats or seafood, my Yuzu Pepper Sauce is the perfect addition! I ...

yuzu zest, and salt in this paste. Occasionally, other ingredients such as kombu, a type of kelp seaweed, may be added. This popular fermented condiment has the consistency of relish and is prized ...

Note: Use yuzu koshō much in the way you would a bouillon paste — it has a lot of salty punch and a little goes a long way. The typical ratio of salt to citrus zest + chile (by weight ...

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 ...

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 ...

“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 ...

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 ...