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  7. Yuzu Gosho (Yuzu Citrus Pepper)

Yuzu Gosho (Yuzu Citrus Pepper) ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Yuzu Gosho (Yuzu Citrus Pepper)

Yuzu Gosho (Yuzu Citrus Pepper)

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  • Yuzu Gosho (Yuzu Citrus Pepper)
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Yuzu Gosho (Yuzu Citrus Pepper)
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    All of Fukuoka Prefecture

  • Main ingredients used

    Green pepper, Green yuzu (citrus fruit)

  • History/origin/related events

    In the Kyushu region, there is a familiar seasoning called "yuzugosho." There are various theories about its origin, and one of them is said to be in the vicinity of Mount Hikosan in Fukuoka Prefecture. Mount Hikosan is known as a sacred mountain where many yamabushi (ascetic monks) lived in the mountain lodges. It is said that these yamabushi began using the yuzu, which was abundant in the mountains, for medicinal purposes.
    Although it's called "yuzugosho," it doesn't actually contain the typical pepper (kosho) and instead uses red chili peppers (togarashi). In the Kyushu region, red chili peppers are referred to as "kosho." Regular pepper is distinguished as Western pepper or black pepper.
    While green chili peppers are commonly used for kosho (pepper), some variations may use red chili peppers. Generally, green ones are spicier, and red ones have a stronger aroma, so preferences may vary in their usage.

  • Opportunities and times of eating habits

    Yuzu gradually turns yellow and ripens as the fall and winter seasons progress. To make yuzugosho, the green yuzu is used before it reaches full ripeness. The peak season for green chili peppers is from July to September, coinciding with the period of green yuzu availability. Items made from the harvest during this peak season are portioned and frozen for year-round use.
    yuzugosho is popular as a condiment for hot pot dishes, udon and soba noodles, sashimi, and various other dishes, serving as an accent to enhance the flavors.

  • How to eat

    Combine finely chopped green chili peppers (ao-kosho) and finely minced yuzu in a mixer, adding salt and blend. The right amount of salt is crucial at this stage. Adding more salt enables longer preservation, stabilizing the green color of the chili peppers but may cause the yuzu aroma to fade. On the other hand, too little salt may hasten the discoloration of the chili peppers, resulting in an unappealing appearance. Once thoroughly mixed in the appropriate quantity, store the mixture in the refrigerator to maintain its beautiful green color until the next season preserving its deliciousness.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    As a local delicacy, it is sold as a souvenir at airports, train stations, and other locations. Various types are also available for purchase through online retailers.

RECIPE

Ingredients (10 Yuzu citrus)

  • Green chili peppers 150g
  • Peel of green yuzu Equivalent to 10 yuzu (about 100g of fruit peel, preferably from yuzu around September)
  • Salt 1.5g

How to cook

  • 1. Remove the stems from the green chili peppers, wash them in water, and pat them dry to remove excess moisture. If they are young, you can also grind the seeds together using a mixer.

  • 2. Cleanly peel the skin off the yuzu, cut it into coarse dice, and place it into the green chili peppers. Process them together in a mixer. Add salt and mix well.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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