Sushi - Sushi Ingredients
(Condiments) - Yuzu Kosho
is grated yuzu peels and green
chili peppers with added salt. It is left alone for a few days so the
flavors bind together. In Japanese, kosho can refer to any pepper,
black pepper. The more modern term for chili pepper is togarashi, and
an older term which was used when peppers, and chili where rare, and
used for food and therefore anything with a spice was referred to this term. Yuzu Kosho originates from southern Japan.
kosho is frequently used for
ingredients with a smell that can bother the taste of the ingredient.
peels help wash away any excess aromas that can be bothering. They are
sashimi of fresh water fish which have a slight earthy scent. They are
used for beef and chicken sashimi to rid them of the raw smell that are
in land animals.