Yuzu Kosho Adds Spicy, Salty, Sour Notes to Everything from Catfish to Chocolate

Not too many condiments can claim the power to balance and brighten both koji-marinated catfish and a white chocolate and pear butter dessert, but yuzu kosho is one of them. The Japanese paste is made with fresh chiles (usually green or red Thai or bird’s eye) that are fermented with salt and yuzu juice and zest. 

“It’s one of my favorite ingredients,” says Jeff Chanchaleune, chef/owner of Goro Ramen...