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Kevin Godbee posted an update
Ginger-Lemon Chicken Soup with Yuzu Kosho.
The yuzu kosho is from Japan. It is a Japanese seasoning paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is spicy and tangy.
Judy Keegan, Antonio Salvador Moreno Carretero and 6 others4 Comments-
Level:
Sous Chef
I can almost feel the zing just reading this ☺
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Level:
Scoolinary Team
That bowl looks fantastic — the brightness of the yuzu kosho with ginger and lemon must create such a layered, invigorating broth 🍋🌶️ I have to make room for two weeks in Asia just tasting broths, condiments, and ferments sounds like the ultimate culinary adventure. What do you think? Have you been there, Kev?
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@soldamiani I have been to Hong Kong and Shenzhen, but it was way back in the mid to late 90s. Japan is definitely on the list at some point. I am taking three Scoolinary courses on Japanese food right now.
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Level:
Scoolinary Team
@kevin-godbee That sounds amazing, Kev! 🙌 Even just those early experiences must have left you with flavors that stayed in your memory. Which of the Japanese techniques or dishes have grabbed your attention the most?
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