Yuzu-kosho ponzu dressing

Yuzu kosho originates from Oita Prefecture, Kyushu island in Japan, where it is eaten with hot nabe dishes, noodles, miso soup, sushi and sashimi.

It's a chili paste with yuzu peel and sea salt. Although spicy, yuzu kosho has a well-balanced flavor profile. Strongly acidic yuzu notes are counterbalanced by chillies spiciness. Salt enables fermentation and brings balance.

« Ponzu » word translates as sour oranges “squeezed juice” in Japanese. This word comes from the Dutch “pons”, meaning “punch”, which later became ponsu, a “drink of mixed ingredients”. Finally, suffix “su” was replaced by “zu”, meaning “vinegar”. Ponzu is a Japanese condiment sauce generally made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu and rice vinegar. It is highly appreciated as a condiment for sashimi, shabu shabu, meat or fish tataki, gyoza, cold somen, tempura...