Side Servings

Yuzu kosho (Japanese ‘salsa’)

By Abigail Donnelly
Makes 1⁄4 cup
Easy
15 minutes
Wine/Spirit Pairing
Fairview Chenin Blanc 2017
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Ingredients

Method
  • 4 limes, zested
  • 1⁄4 cup grapefruit juice
  • 3 spring onions
  • 2 green chillies, finely chopped
  • 1⁄2 t salt

Method

Ingredients

Mix all the ingredients. Serve with veggies, fried chicken and yakitori (grilled meat skewers).

Cook's note:This Japanese ‘salsa’ is usually made with the zest of yuzu fruit but limes also work well. It’s a beautiful seasoning for fish, meat, noodles, soups and veg dishes.
Abigail Donnelly

Recipe by: Abigail Donnelly

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Comments

  • default
    Gerhard Coetzee
    14 February 2021

    Do you use the whole lime or only the zest? I see from Japanese recipes that the Yuzu pulp is also used and that the zest is actually fermented – any comments on this will be welcome.

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