I remember that fancy restaurant in Japan, the one where the exquisite Yuzu Kosho was served alongside the A5 Steak, Tempura, or Sushi.
You can find a small jar of Yuzu Kosho at the Japanese grocery stores in the U.S., but they are EXPENSIVE!!
Now, imagine recreating that culinary magic in your own kitchen—with a sustainable twist! With a bit of urban gardening know-how and this simple recipe, you can transform your home into a gourmet haven while minimizing waste.
In my last post, we delved into the art of Ponzu making. Now, let's take those leftover Yuzu peels and embark on a new culinary exploration!
In my kitchen, nothing goes to waste (I try!). Every bit of that Yuzu rind and juice finds its way into a delicious new creation. This time, we're making a batch of homemade Yuzu Kosho, proving that sustainability and flavor go hand in hand.
What is Yuzu Kosho?
For those unfamiliar, Yuzu Kosho is a spicy, citrusy Japanese condiment made from yuzu zest, chili peppers, and salt. It adds an incredible burst of flavor to many dishes – think grilled meats, seafood, soups, even salads!
Growing Yuzu and Chili Peppers in Your Urban Garden
One of the joys of urban gardening is finding creative ways to grow your own ingredients, even in limited spaces. It's a fantastic way to reduce your environmental impact and connect with your food. Here are a few tips for growing Yuzu and chili peppers:
- Containers: Use pots or containers for growing citrus trees and chili pepper plants. Ensure they have good drainage and are placed in a sunny spot.
- Soil and Watering: Use well-draining soil and water your plants regularly, but don’t let them sit in water.
- Pruning and Care: Regular pruning helps keep your plants healthy and encourages more fruit and pepper production.
