Japanese Sambal: Yuzukosho

Have you heard of yuzu?

It is a type of citrus fruit found in parts of China, Korea, and Japan. It is typically used to add a refreshing aroma distinct to citrus, just like how we use lemon. Its juice is often used on fish, and its peals are added on soup to add a refreshing smell.

However, there is one more way to use it, that is to make it a spice!!

Yuzukosho is a type of Japanese spice, typically used in the island of Kyushu that resembles that of sambal, although not as complicated. It is a simple paste of green chili and yuzu, but thanks to its citrusy aroma, it brings more than just a spicy tough to the dish.

There are various ways to adopt it into a dish, but the most way is to use it like wasabi, putting it directly on the food rather than mixing it with others.

Here's a classic one, roasted chicken with Yuzukosho. By adding Yuzukosho to chicken, it blends well with the rich oil coming out of the chicken, at the same time making it tater lighter as the citrus juice kicks in.

I wonder if anyone has tried making an Indonesian dish with this as a replacement of sambal. Would you like to be the first one?