rate this:

Remon Kosho #1 photo

Chef: weetabix

  • serves 8
  • cook time 60 minutes

Lemon Yuzu Kosho


  • 50 ml - juices from fruit for processing
  • 6 large - lemon (zest)
  • 1 large - lime (zest)
  • 1 regular - red grapefruit (zest)
  • 3(ish) grams - sea salt
  • 3 - 4 green - thai bird chilie


Take the chile and salt in a grinding bowl (suribashi) and process them into a chunky not-quite-paste.

Add the zest and process to a not-quite-paste

Use some (a scant teapoon to start) of the juice from the fruit to loosen it up a bit and improve the sour note, if desired.

Allow to fermet (koji) if desired.


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