This entry is sequel to my previous post. It's always so much fun to cook my homegrown products. That's why I've been growing lots of plants.

Last month, I came across several yuzu (a kind of Japanese citrus) growing on my tree. At first, I thought they were four, but actually, they were five. I picked all five and made yuzu koshō on my own. I make it whenever I can find organic green yuzu, but finding organic ones isn't easy.

To make yuzu koshō, I bought shishito pepper.

Yuzu koshō needs only the peel part, so I grated it. Yuzu has such a wonderful fragrance that the whole room was filled with its aroma as I grated it.

Next, I minced shishito peppers.

I placed the minced shishito into a bowl and added some salt and granted yuzu peel.

Then, I ground everything together with a pestle. That's it.

I transferred the paste into a clean jar and let it ferment in the refrigerator. It becomes a wonderful seasoning for hot pot dishes and many other foods. I'm already looking forward to enjoying it this winter.

(5200)