Yuzu is one of my favorite citruses. If you are fortunate to come acrross them, snag a few for the hell of it and try this simple recipe for yuzukosho.
This recipe is so simple and it can be used for such a wide variety of things like soups, sashimi, crudo's, rice dishes, cocktails, etc. It is great as a marinade and its awesome to say the least, when used as a cooking base. It is only three ingredients. Yuzu, salt & fresh chile's.
You can use whatever chiles you would like. The ones mostly used are red Thai bird. I wass lucky enough to score a couple small & fiery lemon drop (aka aji limon) chiles from a local farm this year. These hot little suckers originally hail from Peru and pack a spicy, citrusy punch, which really works well in this recipe.
These beautiful peppers also allowed me to make a yuzukosho that was pure bright yellow. We took the seeds out of the peppers to keep it from being too spicy. (Balance that heat baby!)
This is totally worth trying with other citruses if you can't score any yuzu in your neck of the woods. Basically, the ratio is 2 to 1, citrus to chile, and 10% salt to the weight of the mix. We got about 6 yuzu and peeled the zest off with a vegetable peeler. The weight of the yuzu & peppers combined was about 3 oz so I added 0.3 oz of salt. This is not crutial. If you don't have a scale handy then just sprinkle that ish on and keep a close eye on it.
Put the zest into a food processor, along with the salt & seeded chiles and let it rip. Blend all the ingredients together and add a little of the reserved yuzu juice to get it spinning. You can add a touch of water if you need as well. Just don't add too much. You can leave the mixture to ferment for at least a few weeks before using, It will develop further in flavor and complexity. Enjoy!
Recipe: 3oz yuzu peels, .3 oz salt, 1.5 oz chili peppers, 2 to 3 Tbsp yuzu juice. Thats it!