Yuzu koshō (柚子胡椒) is made by mixing grated yuzu with grated raw green chili, seasoning the mixture with salt then fermenting the mixture.
Yuzu koshō (柚子胡椒) is a Japanese seasoning, originated in Kyushu, the third largest and most southern of the four main islands of Japan. It is a paste made from chili peppers, yuzu peel, and salt which is then allowed to be fermented.
Yuzu koshō (柚子胡椒) is usually used as a condiment for hot pot dishes, miso soup, sashimi, and sauce/seasonings/dressings. My recipes using Yuzu Kosho are listed below.