In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Throw on the yuzu kosho slaw and some avocados and you have a slightly unorthodox Mexican dish with a fragrant citrusy kick that makes you pause and wonder for a moment before diving in. We are experiencing an error, please try again. Then I’ll make the tacos, searing firm white fish with some oil, cumin, and ancho or chipotle powder, and transfer the fish to heated corn tortillas. The citrus and green chili flavors in yuzu kosho make the zesty Japanese chile paste a wonderful, if slightly unorthodox, ingredient for fish tacos. Make the slaw: In a large bowl, combine the cabbage and carrots. But don’t feel the need to stick to Japanese, or even Asian, dishes. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Intense spice is not something we tend to associate with the oftentimes subtle Japanese home cooking, but yuzu kosho breaks all the rules. Season to taste with salt (you shouldn't need much) and freshly ground pepper. https://www.bonappetit.com/.../trends-news/article/yuzu-kosho-recipe In Japan, there are a few different kinds of green chiles used, including Thai spur chiles, which are also relatively easy to find in Southeast Asian markets in the States. Pour the mixture over the cabbage and carrots and toss to coat. They are also known as prik chee fah, Bangkok chiles, or a number of other names, but you might recognize them as the most common long, skinny fresh chiles sold in Asian markets in the U.S. For a mellower paste, you can use green jalapeños instead. The bigger dilemma for me, however, was that store-bought yuzu kosho pastes weren’t as spicy or aromatic as the house-made yuzu kosho I’d tried in restaurants in Japan. You can also try this with red chiles for a slightly fruitier and less sharp yuzu kosho. Tamales de Pollo en Salsa Verde: Chicken in Green Salsa Tamales, Chicharrón en Salsa Verde: Fried Pork Skins in Green Salsa. On a clean work surface, use a fork to shred the fish fillets. What’s on the Menu for a Thanksgiving in Revolt? What was once a homemade paste is now widely sold in Japan, used to top off grilled fish and vegetables, stirred into miso soup, served alongside nabemono, and lightly dabbed on sashimi. Add the fish fillets and sear until lightly golden on the bottom, 3 to 4 minutes. It seemed that the ideal yuzu kosho would have to be homemade. Add the lemon juice and cherry tomatoes and heat until the tomatoes just begin to wilt a bit. Working in batches, add another 1 tablespoon of the olive oil and swirl to coat the bottom. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. I like to throw together a slaw flavored with yuzu kosho, mayo, and rice vinegar to serve on warm corn tortillas with the pan-seared fish (which can also be grilled if you’d like to make these for an outdoor cookout.). Wrap the tortillas in 4 stacks of 4 tortillas each in foil. Once you have this paste made, go ahead and dab (or slather!) Then I’ll make the tacos, searing firm white fish with some oil, cumin, and ancho or chipotle powder, and transfer the fish to heated corn tortillas. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better. Top with cilantro (if using) and serve with limes on the side. Try a little in shakshuka in lieu of fresh chiles, cayenne, or harissa. Home cooks would combine chiles with the aromatic and highly coveted yuzu fruit, which looks like a rounder and bumpier lemon and has a flavor that is a cross between a Meyer lemon and a lime. Ideally you would use a mortar and pestle and a bit of elbow grease to grind together the zest, juice, chiles, and salt, since it’s easy to obliterate the great natural texture of the zest and seeds in a food processor. The latest in food culture, cooking, and more. Use it in place of your usual hot sauce for buffalo wings. But if you have a lower setting on your processor that isn’t overly zealous, that could also work. Kyushu had traded with Thailand and the Dutch East Indies (present-day Indonesia) dating back to the 17th century, around the same time chile peppers arrived in Southeast Asia and Korea from the Americas via Portuguese traders. What’s on the Menu for a Thanksgiving in Revolt? If you prefer your paste slightly fruitier, you can make yuzu kosho with red chiles, though the unripe green chiles are more traditional in Japan as red ones are mostly found in summer and early fall. Diana Kuan is a food writer and photographer based in Brooklyn. Warm the tortillas in the oven for 15 minutes to 20 minutes. Preheat the oven to 300°F. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. Or you can reserve the juices for another use and use a bit of bottled yuzu juice, although that is more costly. firm white fish fillets, such as cod, tilapia, mahi mahi, or snapper. And I would 100 percent encourage you to try yuzu kosho in Mexican food, where the citrus and green chile flavors fit in naturally and can really complement and dress up your favorite dishes. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side. Wrap the tortillas in 4 stacks of 4 tortillas each in foil. Preheat the oven to 300°F. it on all your noodles, steamed or grilled fish and meat, and blistered shishito peppers. https://www.epicurious.com/recipes/food/views/yuzu-kosho-380602 Tamales de Pollo en Salsa Verde: Chicken in Green Salsa Tamales, Chicharrón en Salsa Verde: Fried Pork Skins in Green Salsa. But at an average price of around $10 for a two- or three-ounce jar, it can be a bit cost-prohibitive, especially if you can’t stop using it on everything you cook and run out within a week.