The Most Amazing Japanese Condiment: Fermented Yuzu Kosho
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- čas přidán 16. 06. 2024
- Yuzu Kosho is one of the most versatile and delicious condiments period. It's super easy to figure out how to make it, regardless of experience. And it can be used on a wide range of foods from sushi, to salads, to your morning fried eggs. It's also great on fruit if you're into the whole sweet and savory thing. Welcome back to Fermentation Friday Episode 3, hope you all enjoy! (Side note, I'm aware this is not hyper traditional and that it should mostly be chilies but aye, can't knock it till you try it.)
My favorite microplane (zester): amzn.to/2ZDl9ny
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Ingredients you'll need:
1 teaspoon (5g) kosher salt (*split in half, half for paste, half for zest*)
10 limes of zest (21g)
2 lemons of zest (3g)
half and orange of zest (4g)
2 small thai chilies (2g)
4 cloves garlic (17g) - Jak na to + styl
This may be called "lemon-lime kosho".
A "Yuzu kosho" is made from yuzu, but A "kabosu kosho" made from kabosu is also in Japan.
"Kabosu" is Japanese citrus and is grown mainly in the Kyushu region of Japan.
"Yuzu kosho" is also a specialty product of the Kyushu region.
In Japan, there is a similar seasoning called "Kanzuri", that is a specialty of the Koshinetsu region.
A "Kanzuri" is made of yuzu and pepper like "Yuzu kosho" but it is characterized by using kouji.
Please try it if you have the opportunity.
(A koji is a malted rice. It is known to be used for making fermented foods in Japan, including sake.)
My husband obsesses with Yuzu. So I study the plant and was on a hunt for 1. I found a seller and bought a small yuzu plant for $100 from Facebook market place in Anaheim, CA last year. Plant was a 2 ft high twig. I thought it’s gonna take years for that tiny plant to fruit. I gave it a lot of love and attention. Lo and behold, the plant grew quickly and it’s giving me 13 healthy fruits this year. Dropped a few Green fruits off due to carrying too many fruits I guess. I tasted those green fruits and smelled the leafs to confirm what I bought was actual yuzu. I knew that moment I made the right investment. Most of the fruits are turning yellow now. Planning to pick it off soon!!!! I’m so using this recipe to make the best of it. And yuzu lemonade too! THANK YOU for your wonderful video!!! ❤
This title is so funny to me. Imagine there being a video in Japan titled "Pure American flavour" and its just bacon grease or Yellow American cheese or something
*no one*: ......
*CZcams Recommendation* : I bet u wanna see Chef Jesus
Svenja likes sketching That. That sounds horrifying out of context.
@@randomaccount4984 The crispiest savior.
hellyeah gonna use that potato dressing recept but using canabis infused olive oil, hell yeah
Nothing kosher in my range,,, do you mean kosher because it won't have anti-caking #¥@p?
I'm in awe.
Definitely making this. Thanks for bringing this to the fore.
Your channel is quality man. Good vibes too.
i literally loves these videos. i'm so glad i found this channel
I love this and your other videos, thank you so much for the inspiration and the lessons!
You are the most satisfying and interesting food channel on CZcams. Thanks for the videos!
This guy is crushing his competition on creativity and difficulty. Keep it going!
“Look all I’m trying to say is the world is your kosho” 😂
YES! so glad to see someone else who knows how to zest the right way. Also the camera work in your b-roll's is fantastic man
i absoluty love this recipe!! I've made it it a few times and I'm so amazed by how just a tiny bit of this tastes sooooo intense and good ❤️
Just discovered the channel and I'm already a fan, keep it up!
56th view.
Omgggggggg.
You deserve atleast 5mil subs dude. Your enthusiam is contagious.
The videos you chose to make are so great! This is perfect thank you.
Please make a video on nigiri
just found your channel, you're one of my new favorite CZcamsrs. you deserve a lot more subs :)
So cool to watch how to make homemade Yuzu Kosho. Looks soooo gooood!!!!!
This looks so delicious! Thank you for sharing!
Thank you for this! I absolutley love your channel you have inspired me to start my very own CZcams channel! Keep doing you!
Another great video, full of life and joy - keep it up !
Found this video after my wife recently made Yuzukosho from our yuzu tree’s first fruits. Took a few of them while still green. I love it on all kinds of fish so far!
Hey my guys, dont stress about your uploads, just keep doing what you doing, love ya
Looks awesome! Will definitely make this!
Thank you so much for this zesting technique, I knew I was doing something wrong! Can't wait to try this out.
Ive followed you for awhile. I dont think ive ever commented on your videos.
You are by far my favorite chef boyrdee. Love your channel and all of its contents
Brilliant Joshua!
I just know this condiment and search how to make it, I'm very happy your channel shows up!!!
The food you make looks so good!
YESSS YUZU KOSHO. its always in my fridge. goes well on almost anything
This stuff is seriously amazing
Watching this episode sipping my homebrewed kombucha from your recepie :) Cheers man!
it's interesting to hear you recommending a specific way to zest as the bakery I work in and that taught me how to cook has always taught me to zest from top to bottom in one pull
What a nice discovery ! I hadent heard of it thankssss
Very nice man, thanks for sharing the knowledge
Man I haven't tried the recipe but you definitely seem like one of a kind cook! Very well explained material and how nice you twisted a traditional kosho into a citrus one... I'll be making it asap and for sure I will share my thoughts with you.
Bruh. This sounds so amazingly delicious. Ima try to make some TONIGHT!
Thank you so much for this. I have been using yuzu kosho in my home cooking for years and I spend a considerable amount of money on buying very good yuzu kosho made with umajimura yuzu. I don't know why I never considered making my own with lime and lemon, I just assumed I couldn't without access to fresh yuzu. I'm sure it isn't quite as good, but it is home made and nearly infinitely cheaper.
That's interesting! i'm a chef myself (in paris) and we've been using a very good yuzu kosho from a japanese shop. So i decided to make my own. I also went with lime/lemon/orange as the citrus go. But the following steps were pretty different.
I actually used a ratio of 65-70% green chili to 30-35% citrus zest. Blend all of this with 10% salt (same as you). Put it in a jar an let it on the shelf at room temp for about a week.
When mine (from a recipe i found somewhere online) is mostly chili, yours is mostly zest.
I also did one using the same technique with red chili and organic lemons from Corsica. This thing was incredibly fragrant, a great success!
Gonna try this next week on meal prep day!
mighta been nice to actually explain what yuzu is before making a substitute with limes, lemons and orange. Other than that this recipes looks AMAZING and yes, I will be making this asap once I get all this citrus :D
Emaline L. Mighta been nice to explain what yuzu is before posting this comment
=]
@@SaintHarless fair enough, it's a type of Japanese citrus :) it's often used in Japanese dishes such as ozoni (a traditional soup eaten at New Year's), ponzu (a dipping sauce for a lot of grilled meats), many others. I can't really describe the flavor very well but it's like a less acidic version of a lemon? And it's kind of got a nice, gentle floral flavor when added to sweets. I wish I could find fresh ones in the States but alas I haven't seen them anywhere (I assume it's because they don't grow well in the States). Hope that helps!
SaintHarless haha ur a turd
@@thetaylor650 haha ur under the age of 4
@@emalinel you might be able to find fresh yuzu under the name "Buddha's hand" (it looks like a weirdly misshapen squid-like hand) - I occasionally see it here in Montreal, so if you live in a large city you should be able to get it once in a while.
I agree. It is my favorite Japanese condiment hands down.
I just found your channel and I’m surprised you don’t have a million followers. I cook as a hobby & I live for trying new things. Thank you for your dope content!
It’s like this.... This is a SHOW.. I’m hooked. Stumbled onto you today, watched about 3 hours of stuff.. now I want to ferment my pantry. Only thing is I kinda hope you don’t get sponsors, cuz I’m really digging the lack of awkward, and not at all related, interruption to explain why I need to download Vikings, or sign up for Nord VPN. Keep it up. You’ve made my personal top 5.
Yea that is getting annoying. If you are going to do that put it at the end of the video so we have the choice of supporting you and watching or skipping. When they start advertising I always click away anyway. Sometimes I come back after the ad sometimes I don't.
i just found this channel but i absolutely love your videos and am planning on making a few of your recipes this weekend :)
Outstanding and superb! Will start a batch of this this weekend! Also, would love to see you take on the Kouign Amann for the benefit of all us pastry devotees in the Weissman fandom!
That looks amazing... I would love to see more fermented seasoning for different purposes and from different cultures. Maybe one day, in the near future, you can publish a book, or two, one dedicated to sourdough bread and pastries and another to pickles and preserved food. I would buy both.
Greetings from Brazil!
I’m definitely going to try this, thank you 🌹
For me ur better than other people on youtube keep up the grind and u need more subs ur too good bro people are sleeping on u like really i really love your videos.
Happy birthday to your Mamma 😊😇
I just got a yuzu tree, I can't wait to make this!
This guy knows what’s good
Just made this for the redtaurant i work at. Very satisfied with the results
Happiest of birthdays to your mom Josh. I just celebrated my 73rd. Now I have to go find a small mortar and pestle so I can try this. Thank you.
Greeeat editing! i now have at least 10 vids saved on my playlist so i can try each one at home :D!
I looove your videos I've recently become a binge watcher of your channel woops 😂 I'm slowly getting into the Culinary industry too, so your videos are incredibly useful for me! I did have one question though and that was why would you use this specific type of zesting method for kosho? Does it change the flavor profile in any way by zesting them in long ribbons, even though you're chopping it all up anyway?
Best. Day. Of. The. Week.
I can't believe you didn't use actual yuzu! It's one of the best citrus fruits on the planet, and the aroma is totally unique. It's kind of like a grapefruity-orangey-passion fruit.
Feel like it's kinda hard to get in america...
I'm gona make this, awesome and cool recipe. I like adding hot chili oil, salsa verde and just hot and spicy flavor on everything whenever I get the chance so this may be a new one to add to favorite condiments list
Auwsome teaching thank you
Definitely will try for my next sushi.
How do you not have more subs?! Love the b roll!
I'm still shook that you don't have 10x the subscribers you do
Ikr, I'm totally in love lol
How did this guy get the CZcams algorithm to bless him so much 👀👀
It’s amazing with avocado nigiri! It’s served for like $2 at my local expensive Asian restaurant
How long will it keep in the frig?
Truly enjoy you and what you share! Many thanks
I love yuzu and yuzu kosho so much 😍😍😍 thank so much for another great recipe video!!! I wish Yuzu was easier to get here. I'm thinking of just growing a damn tree since I'm so addicted to it 😂😂 and yes good man! Happy birthday to your momma!!!
You're the best! Thank you for sharing. And i have a question: Can I use normal salt instead kosher salt
Love the vids man! Any chance you could do a video on plating? Would love to see the techniques you use to get your food looking youtube ready.
Alex Unsworth Definitely something to add to the list. Thank you for the suggestion!
Longer foodporn section at the end this time... I like it :D
Love you Joshua
Loved the video! Definitely going to make it as soon as I find some good citrus. It's out of season now, but I will find them! Question, why use that zesting technique when all you are going to do is chop it up until it is a paste?
Please don't ever stop.
That Uchi recipe yum
Great B-roll intro!
Love it. Want to make it too. So I habe a few question. It will ferment for one week in this closed box.
Is the box air locked?
At room temperature?
What to you do after the first week? Do you let dry or put it in the fridge?
Steak or sautéed fish + yuzu kosho = 👌
entertaining and insightful. Where did you get your white plate bowls from? I need those exact ones for my banchan!
Oh, this looks AMAZING! I confess that I thought you were going to use the herb yuzu, but the citrus is definitely more accessible LOLOL.
How long (assuming you don't eat it all immediately) will this last in the fridge?
wowww ! yess !!
Hey Joshua! awesome video as always. I wanted to ask you about adding ginger ithe mix to replace some or all of the chilies? would that throw off the flavor or could it work? reason is that I can´t eat chili due to some health issues.
Subbed for this. Amazing umami bomb just a tiny bit in a stir fry - incredible. How long can it keep in the fridge? Does it get better with age or does it turn nasty?
How long does Kosho last for in the fridge? Can’t wait to try this.
awesome! thanks for the recipe! Jonathan - where do you work?
I have some “flying dragon citrus” and I think I’ll try making some with that
Love the vid - can you tell us how long this lasts after it is made? Thanks.
Dude, Nice video.
Nice, a good recipe for make kosho!! Just one question. How long can I keep and use it?
Never heard of it.
Going to make it.
Make sure I'm an expert at it.
Lets do this.
Could you make an Episode showcasing the knives you use on the regular?
I'll make this condiment for my nephew... he's called Yuzo aswell =)
Let's see if he like. Gr8t Content!
A Kiseki fan gets a tingling feeling from that channel name~ 😂
You should try making Chinese black beans for the next fermentation Friday!
Making this tonight .. except well, no yuzu, no limes .. but a huge grapefruit, lemons, oranges, and serranos. Hoping it goes well. Thanks for the inspiration.
this looks good. for sho - ko sho
Lovely
I think it's a good idea to use a variety of citrus zest.
But I think the garlic should be ground to suit the dish.
(There's no garlic in the originally Yuzu kosho. But it looks good, so I'll make it next time lol)
Also, the paste looks stiff. Maybe you could take the seeds out of the chilies.
Does this recipe prioritize citrus notes and green color ?
Yuzu kosho doesn't have to be green.
Green Yuzu kosho is made of young yuzu (green yuzu) and young chili (green chili).
If you can get yellow yuzu (ripe yuzu), red is better for the chili.
The green yuzu kosho provides a refreshing aroma and piquancy, while the red yuzu kosho provides a mellow aroma and piquancy.
If you don't get yuzu, but you get pure yuzu juice, why not use Meyer lemons?
I think a mixture of Meyer lemon zest and a little yuzu juice would make it look quite authentic.
Great recipe! How long does it last in the fridge?
Man there's something real aesthetic about that bowl of zest
Could you give some insight on the knives you use?
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I think he uses "White Steel No.2 Carbon Steel" from japanesechefsknife.com
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Looks like a Burgvogel knife to me from their Oliva line
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