If citrus met up with chili, got together, and had a love child, it would be yuzukosho. Per Bon Appetit, the condiment is made by combining a base of fresh chilis with salt and the juice and zest of the yuzu, a Japanese citrus fruit that only grows in California and East Asia. Then, it’s left to ferment before it is used to add zing and spice to everything from savory meat and seafood dishes to pastries.
The yuzu fruit itself is hardly seen outside of East Asia, where it is popular enough to be used in tea, fruit liqueurs, soups, and even to flavor cosmetics like shampoos and bath soaps (via Tokyo Business Today). While it might be considered somewhat of an exotic ingredient in America, Australian chef Adam Liaw says a homemade version of yuzukosho is actually easy to create by pounding together two green chilis, finely minced yuzu zest, and salt to form a fine paste. And if you can’t find any yuzu, the zest of half a lime and half an orange along with a bit of thyme might do, although Liaw doesn’t promise you’ll get the same flavor results.