If you have never thought to add yuzu kosho to your ramen or use it in pasta sauce, this may be because you've yet to hear of the stuff, though of course, this expensive ingredient has long been on ...

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 ...

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 ...

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, ...

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 ...

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Use this spicy, tangy, salty spread to add a kick of flavor to your cooking. Matt Taylor-Gross Building heat, acidity, and umami to get the flavors in your food up to restaurant levels usually ...