Salted lime and chilli paste (Yuzu kosho) from Japanese Food Made Easy (page 170) by Aya Nishimura

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tea-braised pork; Sea bream carpaccio

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Paste should be allowed to stand for 1 week to allow the flavors to develop.

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