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Yuzu kosho is a traditional Japanese condiment made from green yuzu peel, green chili peppers, and salt. It has a refreshing citrus aroma with a spicy kick, and just a small amount can completely transform a dish. I made this batch using green yuzu from my home garden—it’s one of my favorite ways to capture the taste of early autumn in Japan. 自宅の庭の青柚子を使って今年は柚子胡椒を大量生産してみました！ フレッシュな柚子胡椒は本当に美味しい😋 全部で5kgの柚子が採れて、皮の重さを量ったら1kgありました。こんなに大量の青唐辛子を買うこともないんですが、来年は青唐辛子も育ててみようかな🌶️ ----------------------------------------------------------------------- Ingredients: 500g Green yuzu peel (about 10–20% of the whole yuzu weight) 500g Green chili peppers (stems and seeds removed) 200g Salt (20% of the combined weight of the yuzu peel and chili peppers) Instructions: 1. Peel the green yuzu and weigh the peel. 2. Remove the stems and seeds from the green chili peppers, then weigh them. 3. Prepare salt equal to 20% of their combined weight. 4. Blend in a food processor until smooth. 5. Add yuzu juice until you reach your desired consistency. ----------------------------------------------------------------------- 「材料」 青柚子の皮　500g（青柚子丸ごとの10~20%くらいの重さになります） 青唐辛子　500g（種とへたを取り除いた状態） 塩　200g（青柚子の皮と青唐辛子を合わせた重さの20%）　 「作り方」 1. 青柚子の皮を剥き、重さを量ります 2. 青唐辛子の種とヘタを取り除き、重さを量ります 3. 青柚子と青唐辛子の20%の重さの塩を用意します 4. フードプロセッサーで滑らかになるまで撹拌します 5. 好みの柔らかさになるまで柚子の果汁を加えます ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] FE 16-35mm F2.8 GM [SEL1635GM] FE 24-70mm F2.8 GM [SEL2470GM] Lens Filter : NiSi JetMag Pro VND 82mm / NiSi Swift VND 95mm / Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio -----------------------------------------------------------------------