{"id":15610,"date":"2014-02-14T13:22:21","date_gmt":"2014-02-14T12:22:21","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=15610"},"modified":"2015-08-08T14:50:46","modified_gmt":"2015-08-08T12:50:46","slug":"raimu-koshou-chilli-and-lime-zest-paste","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=15610","title":{"rendered":"Raimu Kosho (Chilli and Lime Zest Paste)"},"content":{"rendered":"

\"lime_koshoup\"I still remember the fantastic aroma and taste of my very first homemade Yuzu Koshou<\/a>. For those who have never heard about this Japanese product, yuzu koshou (sometimes written “kosho”) is a slightly bitter, slightly tangy and definitely hot paste made with chilli and yuzu citrus, which gives it a unique fascinating aroma. It is used as a condiment in soups, with tempura or for example grilled meat. Personally I appreciate its scent and mixture of flavours especially in ramen soups<\/a>\u00a0and\u00a0was of course very proud and happy my homemade version proved excellent. Unfortunately, I am unable to buy yuzu fruits here, but instead of going back to the very expensive commercial version, I decided to experiment with other citrus fruits, trying to reproduce the combination of bitter and hot flavours I am so fond of.<\/p>\n

Lime zest was my first attempt and, even though its scent is not as strong and as complex as yuzu’s, the paste does smell beautiful and has a similar hot taste, with a slight touch of bitterness. It works perfectly in my ramen soups<\/a>, giving them a refreshing kick, particularly welcome in the middle of winter. In short, I think this is a more than acceptable substitution for all those who cannot get fresh yuzu zest.<\/p>\n

Apart from the yuzu replacement with lime, I have followed here\u00a0Nancy Singleton Hachisu’s recipe from Hachisu\u2019s Japanese Farm Food<\/a>.<\/p>\n

If you are one of those lucky people who have access to yuzu, check the homemade Yuzu Kosho recipe here<\/a>:<\/p>\n

\"Yuzu<\/a>
Yuzu Koshou \u67da\u5b50\u3053\u3057\u3087\u3046<\/figcaption><\/figure>\n

TIP: The jar contents taste better after several days in the fridge and then keep up to one month (it can be frozen too).<\/p>\n

You can use any chilli peppers of any colour, green one being slightly more pungent.<\/p>\n

<\/div>\n

Preparation: 10 minutes + several days in the fridge<\/em><\/p>\n

Ingredients (yields one 150 ml jar):<\/em><\/p>\n

zest from two limes (chopped or grated, but make sure you don\u2019t take the bitter white pith)<\/em><\/p>\n

10 heaped teaspoons chopped chilli peppers (seeded or not)<\/em><\/p>\n

2 flat tablespoons salt<\/em><\/p>\n

Mix everything in a food processor (baby food processor is perfect here) or grind in the Japanese mortar (suribachi).<\/p>\n

Put into a jar, cover and refrigerate.<\/p>\n

Start eating after several days.<\/p>\n

Raimu koshou keeps for at least a month in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

I still remember the fantastic aroma and taste of my very first homemade Yuzu Koshou. For those who have never heard about this Japanese product,…<\/p>\n","protected":false},"author":1,"featured_media":15611,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[220,82,125,13,50,18],"tags":[12,45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15610"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15610"}],"version-history":[{"count":14,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15610\/revisions"}],"predecessor-version":[{"id":17933,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15610\/revisions\/17933"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/15611"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15610"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}