#010 Yuzu Koshō

My name is Mari. I’m a native Japanese living in Japan.
I’m writing about 365 stories of Japanese daily life and culture based on my own experiences and perspectives.

#010 story is about Yuzu Kosho.

I sometimes find on social media that foreign people, after returning from Japan for a trip, are longing for Japan, saying things like “I want to go back to Japan again soon!” Probably, they love Japan very much, and that makes me feel very happy from the bottom of my heart.

If you can relate to these people who miss Japan when they get back home, and if you have a chance to come to Japan, I would highly recommend taking Yuzu Koshō back from Japan to your home. There are 3 reasons: It’s very tasty indeed and you can enjoy the Japanese taste at home. It’s easy to carry with you because it comes in a small glass jar or tube. It lasts for a long time.

Yuzu Koshō is a condiment. Pick green Yuzu (Japanese citrus fruit) before it turns yellow and finely chop it. Then mix it with chopped fresh green chillies and salts in a mortar. It tastes better if it’s been maturing for more than a week than if it’s just been made. And it can be kept for a long time, up to a year.

“Koshō” of Yuzu Koshō means black or white pepper, but it doesn’t contain any. In the Kyushu area, where Yuzu Koshō originates, green chilli is called “Koshō(pepper),” so the name became “Yuzu Koshō.”

It was mainly eaten in the Kyusyu area until a few decades ago. Nowadays, thanks to TV and logistics, it’s widely known in more parts of Japan. Growing up in Yokohama near Tokyo, I had never had it as a child, but now I always keep it in my fridge because it’s readily available in supermarkets.

I just asked a friend of mine who was born, raised, and lives in the Kyushu area about how she eats Yuzu Koshō as a local. She puts some on grilled chicken or beef steak, adds some to Ponzu dipping sauce when eating hot pot cuisine, garnishes some on udon noodles and dipping sauce for Gyoza(dumplings). She said Yuzu Koshō made by local farmers is sold in nearby supermarkets and Yuzu Koshō plays an essential part in her diet. She also said that, out of all the condiments, she loves Yuzu Koshō the best.

Even with a small amount, the spiciness of the green chilli, the saltiness and the flavour of the yuzu combine to create a welcome impact! So every time I drink up the udon noodles soup with a bit of Yuzu Kosho in it, I blurt out in spite of myself, “Oh, it was soooo good!” It’s a shame I can’t describe how it tastes in words.

Yuzu Koshō is not a big deal in our everyday lives. However, it’s our essential multi-purpose food and it’s also affordable, so I felt I should introduce it to you, and to people around the world!

Doesn’t this sound like a great souvenir to enjoy a taste of Japan back home? I would definitely recommend buying and trying it out!