Trader Joe’s Rants & Raves (mostly raves, a few rants)

Trader Joe’s Yuzu Kosho – Japanese Citrus Chili Pepper Paste

NEW ITEM!

“Savory, zesty and invigorating with a nice even level of heat”

Trader Joe’s recently introduced this new condiment which you could call an “Asian Citrus Wonder Paste”. Their new Yuzo Kosho paste has an amazing taste that is citrus-y, spicy, zingy and just loaded with Umami. This condiment is made by combining the Japanese citrus, yuzu with green chili peppers into a paste, which typically is then fermented.

Yuzu as you probably know is an Japanese citrus that looks like a cross between a lemon and a grapefruit.

Yuzu has an incredibly unique flavor. Chefs all over the world have fallen in love with yuzu, the juice as well as the flavorful peel. You see yuzu a lot in restaurants now and its a hot trendy item, no doubt one of the reasons Trader Joe’s is really going “all in” on yuzu stuff – they’ve just come out with 3 new Yuzu based products: this Yuzu Kosho, as well as Yuzu Miso and Green Tea and Yuzu spread.

Yuzu Kosho is a traditional Japanese condiment, which I have bought a few times in Japanese stores. I love that Trader Joe’s is carrying it now and for a good price too.

Using Yuzu Kosho: First thing to know is a little goes a long way so just a small dollop will give a big pop of citrus flavor with a bit of heat to your dish. Tasted on its own you will think its salty but you use it small amounts. Of course you may reduce adding the salt you might have used if you use this depending on what you are making.

What is it good with…? Just mentioning one thing, this stuff is just great with fish.

I was going to make broiled salmon yesterday, and remembered I had this new yuzu kosho paste to try out, and was waiting for something to use it with. I was going to make Miso Glazed Salmon so I thought what if I mixed a bit of the Yuzu Kosho in as well into Miso?

I took about a tablespoon or more of the Miso and maybe a scant teaspoon of the yuzu kosho. I mixed the two pastes up together and spread this mixture all over the salmon and just let it marinate for about 5 minutes.

I pre-heated my broiler and popped in the fish in a cast iron pan. I cooked it for about 6 minutes or so, keeping a close eye on it to make sure it didn’t burn. As soon as the top was a lovely deep golden brown I took it out and let it sit for a few minutes to finish cooking in the hot pan.

All I can tell you the salmon was delicious this way. Very yummy, people I promise you if you try this you will like it. I served the salmon with rice and edamame, and the whole dinner was was delicious. The miso and yuzu kosho combo was perfect. Even my Japanese/Korean wife gave my Miso Yuzukosho Salmon dish a big thumbs up. And she is tough !

As well as fish you could use yuzu kosho (and possibly the miso/yuzu combo) with chicken, tofu, mixed into vegetables… frankly almost anything.

Now Trader Joe’s just came out with Miso Yuzu too alongside the Yuzu Kosho. Its probably also good but I do like my miso/yuzukosho combo for the added kick.

YUZU KOSHO:

https://www.foodandwine.com/what-is-yuzu-kosho-8419874

“Use yuzu kosho whenever you want to enliven a dish with punchy citrus flavor and heat. But use it sparingly; a dollop goes a long way. Start by swirling a teaspoon into stir-fries, salad dressings, meat marinades, and sauces.”

https://www.marionskitchen.com/article/what-is-yuzu-explainer-guide/

A small jar is $4 (3 oz) but I bet this jar will last you awhile as a little goes a long way.

I would buy this again.

INGREDIENTS: Salted green chili peppers, yuzu peel, acetic acid, sea salt, water, natural flavor.

https://www.traderjoes.com/home/products/pdp/yuzu-miso-topping-spread-077581