Food · Seasonings

Yuzu Kosho (Yuzu and Chili Paste)

柚子こしょう (Yuzu koshō)

Also known as: Yuzu Pepper Paste, Kyushu Yuzu Kosho, Yuzu Chili Paste

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At a glance

Category	Food
Japanese labeling name	ゆずこしょう
Common Japanese notations	ゆずこしょう, 柚子胡椒, ゆずごしょう, 青ゆずこしょう, 赤ゆずこしょう
Origin	Composite seasoning blending fresh yuzu peel, fresh chili pepper (青/赤), and salt; ground to a paste and matured briefly
Typical functions	Premium aromatic chili condiment, Finishing accent for nabe, sashimi, and grilled meats, Specialty Kyushu regional product
Regulatory status in Japan	No specific JAS standard. Traditional Kyushu regional seasoning (Ōita and Fukuoka heritage). Industry-standard formulations vary; key distinction is green (青, made from green/unripe yuzu and green chili) vs. red (赤, made from yellow yuzu and red chili).

Yuzu kosho (柚子こしょう) is Kyushu's signature aromatic chili condiment — a paste of fresh yuzu peel, fresh chili pepper, and salt that delivers an explosive combination of citrus aroma, herbal-floral yuzu character, and clean chili heat. Despite its name (kosho = pepper in standard Japanese), it contains no black pepper; in Kyushu dialect, 'kosho' historically referred to chili pepper. Originally a humble countryside seasoning of Ōita and Fukuoka, yuzu kosho is now one of Japan's premium signature condiments and a recognized export-category product.

Classification

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Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Bottled premium retail yuzu kosho (small-format jar)
Foodservice yuzu kosho for high-end Japanese cuisine
Tube-format yuzu kosho for convenience
Specialty single-origin Kyushu yuzu kosho (Ōita / Fukuoka)

What it is

Yuzu kosho is made by combining the freshly grated zest of yuzu (Citrus junos), finely minced fresh chili pepper, and salt. The mixture is briefly matured (1 week to several months depending on style) to allow the salt to draw out moisture and develop a smooth, paste-like texture. Premium products use only fresh-pressed yuzu zest at peak season, with no preservatives or fillers.

Two principal styles exist. Green (青ゆずこしょう / aoyuzu kosho) is made from green, unripe yuzu peel + green chili — sharper, brighter, more herbal. Red (赤ゆずこしょう / akayuzu kosho) is made from yellow, ripe yuzu peel + red chili — mellower, more aromatic, and slightly sweeter. The green style is the more traditional and dominant Kyushu form.

The salt content (typically 25–35%) is critical to shelf-stability and is the highest of any common Japanese composite seasoning — yuzu kosho is used in tiny amounts (a small dab per dish). Industrially, it is produced by Kyushu specialty makers (especially in Hita, Ōita and various Fukuoka regions) and supplied as 50–100ml jars for retail and tube formats for foodservice convenience.

Typical uses in Japanese products

Finishing accent on nabe (hotpot), motsunabe (Kyushu offal hotpot), and especially mizutaki — a Kyushu specialty dish. A small dab dissolves into the broth, transforming the dish.

Garnish for sashimi (especially white-flesh fish), grilled chicken (yakitori), grilled pork, and tonkatsu. The citrus aroma cuts richness while the chili adds dimension.

Modern fusion uses: pasta sauce accent, chicken wing seasoning, butter-based grilled corn, mayonnaise blend for vegetable dipping, and pizza accent. Yuzu kosho has crossed over into general gourmet cooking globally.

For OEM: premium small-jar retail (the volume format), foodservice tube formats, single-origin Kyushu yuzu kosho gift SKUs, and yuzu kosho-based composite products (yuzu-kosho mayonnaise, dressings, sauces) targeting modern fusion positioning.

Regulatory classification in Japan

Labeling: 'ゆずこしょう' or '柚子こしょう' is the standard JSCI labeling name. Regional designation ('大分県産', '九州産') requires verifiable sourcing.

Premium claims (single-origin yuzu, organic, specific maker) require verifiable supply-chain documentation.

Allergens: yuzu kosho itself does not contain major declared allergens (yuzu, chili, salt only). Composite products with added soy, dairy, or other ingredients require allergen declaration per formulation.

Regulatory classification in other markets

EU	Imported as composite citrus-chili condiment. No major allergen labeling concerns. EU market recognition has grown significantly post-2015 in fine-dining and gourmet retail.
USA	Imported under FDA standard food procedures. Strong gourmet-retail and high-end-restaurant presence. Has crossed from 'specialty Japanese' into general gourmet condiment recognition.
China	Imported under GACC rules for composite condiments. Premium positioning in Chinese gourmet retail; growing recognition.
Korea	Imported as Japanese specialty condiment. Korean cuisine has its own chili-based pastes (gochujang, etc.); yuzu kosho positioned as a Japanese aromatic specialty rather than a substitute.

Example products

Example finished products will be added after verification of yuzu sourcing region (Hita-Ōita / Fukuoka / Kōchi / other), green vs. red style, salt content, and matured period.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Related ingredients

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

FAQ for OEM buyers

Q. Why is it called 'kosho' (pepper) when it contains no black pepper?

In standard modern Japanese, 'koshō' (胡椒) means black pepper. But in the Kyushu regional dialect — where yuzu kosho originates — 'kosho' historically referred to chili pepper, especially before the 'tōgarashi' (唐辛子) terminology became dominant nationwide. Yuzu kosho preserves this dialectal usage. The condiment contains no Piper nigrum (black pepper); the 'kosho' refers entirely to chili (Capsicum annuum). Modern Japanese consumers outside Kyushu are sometimes surprised to learn this etymology.

Sources · Last reviewed: 2026-04-28

Editorial — Kyushu dialect and yuzu kosho terminology reference
Ōita Prefecture Yuzu Kosho Producers Association reference

Q. What's the OEM positioning difference between green and red yuzu kosho?

Green yuzu kosho (青ゆずこしょう) is made from unripe green yuzu peel and green chili, producing a sharper, brighter, more herbal-citrus profile. It is the traditional and most common Kyushu form, and the default for export-market 'yuzu kosho' products. Red yuzu kosho (赤ゆずこしょう) is made from ripe yellow yuzu peel and red chili, producing a mellower, more aromatic, and slightly sweeter profile. For premium gift SKUs and gourmet foodservice supply, both styles are typically offered as a pair. For volume retail, green is standard. For modern fusion applications (pasta, dressings), red is increasingly preferred for its more rounded character.