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Before you jump to Homemade Yuzu Kosho (Citrus Chili Paste) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.
The kitchen alone offers you many small ways by which energy and money can be saved. Environmentally friendly living just isn’t that difficult. Largely, all it takes is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to homemade yuzu kosho (citrus chili paste) recipe. You can have homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Homemade Yuzu Kosho (Citrus Chili Paste):
- You need small green chilis (Japanese or Thai work well)
- Prepare small yuzu or other fragrant citrus like Meyer lemons
- Use sea salt
Instructions to make Homemade Yuzu Kosho (Citrus Chili Paste):
- Wash the yuzu skin well and zest with a microplane or zester. You can also use a knife to carefully slice off the peel, then cut into small pieces. Try not to get any of the white part underneath the skin as it's a bit bitter.
- Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.
- Grind or process until you have a yellow-ish green paste.
- Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
- Cover with a bit of plastic wrap and put on the lid. Store in the fridge for several months. It's quite salty and spicy so you only need to use a little at a time!
After drinking this delicious miso soup, you will be hooked on this combination of miso soup and yuzu kosho! Soups are ideal for serving nutrient-dense. Great recipe for Homemade Yuzu Kosho (Citrus Chili Paste). Yuzu kosho is a spicy (and salty) Japanese condiment made with zest from yuzu citrus and hot green chilis. Usually green yuzu is used but in this case I used the yellow kind.
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