Meyer mandarin kosho, a twist on classic japanese citrus pepper paste
Uzbek cuisine
Meyer Mandarin Kosho *Recipe Notes: Yuzu kosho is traditionally left to age for a week before being eaten. We used some of ours fresh, which is still delicious, but if you have the time, make it a week ahead, because the flavors will be even more spectacular. The proportions can be tweaked according to your […]
Share:
0
41
0
Comments