Yuzukoshō

Yuzukoshō is a distinctive Japanese condiment crafted from a blend of chili peppers, yuzu peel, and salt, which is then allowed to ferment. This flavorful seasoning is a favored accompaniment to dishes such as nabemono (hot pot), miso soup, and sashimi. The most renowned varieties originate from Kyushu, where it is considered a local specialty.

While the term "koshō" typically denotes black pepper, in the Kyushu dialect, it actually refers to chili peppers. The condiment is traditionally made with green chili peppers, resulting in a green paste. However, versions using red peppers, which yield an orange paste, also exist.

The origins of yuzukoshō are subject to various tales. Some suggest it was first made in Hita, located in Ōita prefecture, while others assert it was invented in Soeda, Fukuoka prefecture. Initially a homemade product, its popularity surged with mass production, especially after it became a popular souvenir from Yufuin Onsen. Companies such as Fundokin began producing yuzukoshō, making it widely available, even in regions like Kanto.

Originally, yuzukoshō was primarily used in nabemono. Today, it has evolved into a versatile condiment, enhancing the flavors of Japanese meatball soup, udon, tempura, and grilled chicken. Its unique taste has even influenced snacks, salad dressings, and unexpected items like yuzukoshō-flavored Kit Kats. Major food brands such as Calbee, Ezaki Glico, and Meiji have incorporated this distinctive flavor into their products, introducing it to a broader audience.