A very generous cooking buddy shared a box of ripe California yuzu. What a marvelous fruit !
She made Yuzu zested Maldon salt and together we made both green and red yuzu kosho. Their weeks cure is finished and I am totally smitten with this Japanese condiment - yuzu zest, red or green chile and salt cured for 1 week in the fridge . Now in the freezer for pulling as needed. A very powerful blast of the most interesting aromatic citrus, chile heat and savory salt. I've added dabs to just about everything I am cooking and so far it has enhanced all. Tomorrow will use it in one of its classic uses, ponzu sauce for pork dumplings.
We then dumped the pulp remains into a bottle of vodka and again, the most aromatic of spirits. Much better than Absolute or Grey Goose Citron which we prefer to unseasoned vodka with our fresh caviar.
Finally, not wanting to dump that precious pulp my friend made marmalade. 5 fantastic products from a box of yuzu. Next up when in season, calamansi!