Yuzu Kosho making

This year I couldn't find plum and didn't make umeboshi, therefore I wanted to make something else instead.

Yuzu citrus gets ripe in winter.
Right now, they are still green and small, but already have the aroma.
This green yuzu can be used for cooking and I decided to make yuzu kosho.
Yuzu kosho is a spicy paste originated from Kyushu (southern Japan).

Ingredients needed are only three: yuzu skin, green chili pepper, and salt.
My ratio is 10: 10: 3.
I got about 10g of zest from one yuzu.

Grate yuzu skin. Squeeze yuzu juice and add them to the zest.

It's recommended to use a mask, glove and eye glasses to process chili peppers.
Remove hats from chili peppers. Cut them open and remove seeds.
Chop them into small pieces. I started to cough at this point so I used a food processor for the rest of  the process.

Mix chili peppers, yuzu zest and salt, and grind them together in the food processor.
Let it rest in a fridge for a month or so.

This is good condiment for Nabe (hot pot) or Udon.
It can be used with grilled meat, too.

I licked it. Of course, spicy! but has good flavor.
The saltiness is quite noticeable but it would be tamed with time.