Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese 'salsa')

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  • Makes 1⁄4 cup
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian Vegan recipe collection
  • 15 minutes
  • Fairview Chenin Blanc 2017


  • 4 limes, zested
  • 1⁄4 cup grapefruit juice
  • 3 spring onions
  • 2 green chillies, finely chopped
  • 1⁄2 t salt

Cooking Instructions

Mix all the ingredients. Serve with veggies, fried chicken and yakitori (grilled meat skewers).

Cook's note:This Japanese ‘salsa’ is usually made with the zest of yuzu fruit but limes also work well. It’s a beautiful seasoning for fish, meat, noodles, soups and veg dishes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Gerhard Coetzee
    February 14, 2021

    Do you use the whole lime or only the zest? I see from Japanese recipes that the Yuzu pulp is also used and that the zest is actually fermented – any comments on this will be welcome.