Yuzu kosho is a sour, spicy, fermented Japanese condiment made from yuzu zest and juice, salt, and chiles (usually green bird’s eye or Thai chiles). It’s commonly served with meat or fish—and David Park, chef at Hanbun in Westmont, has used it that way before. But when Joshua Marrelli of Bakersfield W00d-Fired Grill (also in Westmont) challenged him to create a dish with yuzu kosho, he wanted to push himself a little. The most challenging application, he thought, would be dessert.
“It’s actually really cool, because you wouldn’t expect the yuzu kosho to shine that much,” he says. “The fat from the white chocolate coats your palate, the yuzu kosho leaves a tingling sensation at the back of your throat. You can feel there’s heat, there’s acidity, but it’s not overwhelming.”
