Yuzu-koshou 柚子胡椒 is one of the most useful and versatile Japanese condiment/seasonings. It is a mixture of salt, chopped peel of a Japanese citrus called “yuzu” 柚子 and chili pepper (usually green chili pepper but it could also be red chili pepper). Chili peppers are called “koshou” in Kyushu Island 九州. In the rest of Japan, “koshou” usually means either ground black or white peppercorns and chili peppers are called “Tougarashi” 唐辛子. One could make this from scratch if yuzu is available but, yuzu, even if available, in the U.S. is too expensive to attempt this.
Here are two examples of how I used yuzu-koshou-mayonnaise.
The first one below is steamed haricot verts dressed in mayo-yuzu-koshou. This was served as a side for Paprika-cumin rubbed low-temperature (350F) baked pork tenderloin slices, homemade cranberry sauce, my wife’s mushed potato seasoned with soy sauce and butter.
On another occasion, I served curry flavored chicken wing and drumet with steamed broccoli dressed in yuzu-koshou-mayo.
The mixture of yuzu flavor and spiciness really adds even to store-bought mayonnaise.