Yuzu kosho -- a popular condiment used in Japanese, Korean, and Chinese cuisines -- sports a blend of sweet yuzu, spicy chili peppers, and salt. The fermented paste elevates everything from stir fries ...

If you finish every dish, night after night, with a dash of salt and pepper, or red pepper flakes for flare—it's time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chiles, ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. Building heat, acidity, and umami ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Sonoko Sakai, the Japanese-American cookery teacher and author of Japanese Home Cooking, was given her first ...

This simple chilled appetizer combines citrusy and slightly spicy yuzu kosho with briny oysters on the half shell. Yuzu kosho is an intensely flavored fermented Japanese condiment that’s made with ...

Living in New York City, I’m lucky enough to eat at great Asian restaurants often, and I love all of it: spicy mapo tofu at Chinese restaurants; phở and bun at Vietnamese eateries; khao soi at Thai ...

Add Yahoo as a preferred source to see more of our stories on Google. Use this spicy, tangy, salty spread to add a kick of flavor to your cooking. Matt Taylor-Gross Building heat, acidity, and umami ...