YUZU-KOSHO

There are many kinds of spice in the world, and we have several spice in Japan too.
在世界上有很多種類的調味品。在日本也有日本特有的。

Wasabi (is probablyt well-known with Sushi), Karashi(a kind of mustard,but taste is different and spicier than it), Shichim-Togarashi(blended with more than seven different kind of spices), etc.
像山崳菜,芥末,七種辣椒,等等。

But one of my favourite Japanese spice is Yuzu-kosho(it can also be said Yuzu-gosho).It's made by Yuzu(cirton).
我最喜歡的一個調味品是柚子鬍椒(還是我應該說柚子辣椒嗎?)


Yuzu-kosho is special product from Kyushu, especially Oita prefecture.
柚子鬍椒是九州的,特別是大分縣的特產品。

Raw materials of Yuzu-kosho are very simple.
柚子鬍椒的原料很朴素。

-Yuzu(only skin) 柚子(皮)
-Green chilli 青辣椒
-Salt 鹽

Is that all? Yes,that's all.
只需要這三種嗎? 是的。

Looks like easy to make? Yes,it does.
看起來做得很簡單嗎? 也是的。

Want to make?
你想要做嗎?

Let's do it!
那你做吧!

First of all, proportion of each material is---
Yuzu : Green chilli : Salt = 1:4:0.7~1
先我告訴你各各的分量。
柚子 : 青辣椒 : 鹽 = 1:4:0.7~1

1.Seed Green Chilli, and then process them in a blender.

把青辣椒的種子除掉,然後用攪果汁器把它弄碎。


2.Grate zest of Yuzu.

把柚子的皮研碎。


3.Mix 1 and 2 and salt.
把1,2,還有鹽混合

4.Add a bit of squeezed yuzu juice.
加少量的柚子果汁

Is that all? Yes, that's all.

這麼簡單嗎? 是阿。

If you want to make it keep longer, add more salt.(It'll littelary be salty,though.)
如果你要把它存放多一點的話, 加更多鹽。(雖然它會變很辣。。。)

Yuzu-kosho fits many kinds of Japanese food, such as soup(miso soup too), sashimi(raw fish), nabe(casserole) , or even yakiniku(barbeque).

柚子鬍椒跟日本料理很適合。你可以放入醬湯,火鍋, 跟生魚片一起吃, 還是要跟烤肉一起吃? 也可以阿。
I often have Yuzu-kosho with meal which people even have another spice with, like Wasabi or Mustard.
我常常把它放入很多料理, 料理會很香,很好吃。

When you have a chance to try it, you should do it!!
來日本有吃到柚子鬍椒的機會的話,你一定要吃吃看喔!!