Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Yuzukosho is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukosho come from Kyushu, where it is a local specialty. The last two kanji in the name, kosho, normally refers to black pepper; in a Kyushu dialect, however, it refers to chili peppers. Normally green chili peppers are used, but some versions use red peppers. Yuzukosho made from green chilis is green, while using red chilis yields an orange paste. Originally yuzukosho was used in nabemono, but it is now also found as a condiment for dango soup, udon, miso, sashimi, tempura, and yakitori. Further, since becoming available all throughout Japan, it is being used in various different ways. For example, it is being used on spaghetti, salad dressing, tonkatsu, ramen, and shumai.

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