Yuzu koshō facts for kids
Yuzu koshō (柚子胡椒, also yuzu goshō) is a special Japanese seasoning. It's a paste made from spicy chili peppers, the peel of a citrus fruit called yuzu, and salt. This mix is then left to ferment, which means it sits for a while to develop its unique flavors. People usually use yuzu koshō to add a kick to dishes like nabemono (hot pot meals), miso soup, and sashimi (thinly sliced raw fish). The most well-known types of yuzu koshō come from Kyushu, an island in Japan, where it's a local favorite.
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What is Yuzu Koshō?
The word "koshō" (胡椒) usually means black pepper in Japanese. But in the Kyushu area, "koshō" actually refers to chili peppers! This is why the name "yuzu koshō" makes sense there.
Most of the time, yuzu koshō is made with green chili peppers, which gives the paste a bright green color. Sometimes, red chili peppers are used instead, and this makes the paste an orange color. Yuzu koshō has a mild spicy taste, and it also has a fresh, tangy flavor from the yuzu fruit.
Where Did Yuzu Koshō Come From?
People have a few ideas about where yuzu koshō first started. Some believe it was first made in Hita, a city in Ōita Prefecture. In Hita, growing yuzu fruit became very popular, and families there had been making yuzu koshō for a long time.
Another idea is that it began on Mount Hiko. This mountain is a sacred place located between Fukuoka and Oita. It's thought that yamabushi, who are mountain monks, first created yuzu koshō in a garden on Mount Hiko. The way to make it was then passed down through many generations of these monks.
How Yuzu Koshō Became Popular
Yuzu koshō was first made by families for their own use. But over time, companies started making it in larger amounts to sell. It became more famous after it was sold as a souvenir in Yufuin Onsen, a popular hot spring town.
Its popularity grew even more when Fundokin (フンドーキン), a big company in Kyushu that makes soy sauce and miso, started producing yuzu koshō. Now, you can find it in supermarkets all over Japan, even in the Kanto region. Big food companies like House Foods, S & B Foods, McCormick & Company, and Lion also sell it. You can even find yuzu koshō in a tube, which makes it easy to use! There's also a similar product called Tankan koshō, which uses a citrus fruit called tankan instead of yuzu.
How People Use Yuzu Koshō Today
At first, yuzu koshō was mostly used with nabemono hot pot dishes. But now, people use it in many different ways! It's a great condiment for tsukune (chicken meatballs), udon noodles, miso, sashimi, tempura (fried foods), and yakitori (grilled chicken skewers). Since it's available all over Japan, people are getting creative and using it on spaghetti, salads, tonkatsu (fried pork cutlets), ramen, and even shumai (dumplings).
Large food companies have also started using yuzu koshō flavor in their snack products. For example, Calbee makes potato chips with a yuzu koshō flavor, but you might only find them in certain places. Ezaki Glico makes Pretz sticks with this flavor, and Meiji sells curly corn chips that are only available in Kyushu. Kameda also makes fried mochi chips and senbei (rice crackers) with the flavor. However, because snacks need to be dry, these products use yuzu powder and chili powder to create the taste, not the actual moist yuzu koshō paste. In Kyushu, you can even find Kit Kat bars with yuzu koshō flavor!
See also
In Spanish: Yuzukoshō para niños
