Sauteed Peas w/ Yuzu Kosho- Savoring Every Moment of Life – Last of our Sugar snaps

Even as Spring rolls into Summer, and most of nature is just beginning to take life and flourish, there are those whose lifespan is spent. In seemingly moments ago, they were thriving and full of life and beauty, bringing us joy everyday. Now we have to let go of them, hoping to have their void in our daily lives filled by another. Forever grateful for the sweetness they shared with us.

tired but beautiful

Our snow peas and sugar snaps are  finished. No more early morning munchies as we pull their sweet, green crunch from the vines. The store bought just can’t compare, so we will rarely buy them. We’ve become too spoiled by the best. Better to cling to our homegrown snappers taste lingering on our palates than have the memory diluted by something not as precious.

Soon we will have tomatoes and basil filling the planters where we grew our pea vines. The recent warm, sunny days have exploded their growth and flowers. Silky Kentucky Beefsteaks, sugary Sun Golds and Sweet 100’s, and sexy Anna Russians will soon be a regular staple to our meals. So far we are up to 18 different varieties of tomatoes and all are healthy at this point. Summer is going to be luscious.

But as the pea vines ended, and their textures and flavor became less than prime, we still loved them. Those same peas, if we had bought them at the farmers market or a grocer, we may have moped with disappointment. However we knew these vines.  We knew them in their glory.

Now that they were becoming tired and fading, we were still able to appreciate them for what they were. Just as a wrinkled, grey haired face is beautiful for the love shining through the eyes and the stories and life those lines show, our peas were still delicious in their final grace. Even those than had been enveloped in mildew from the funky spring weather.

In the end, as the peas swelled within their pods eventually splitting the sides, their texture lost some of its crunch, becoming more like an English Pea.  Fantastic in flavor, well worth the time spent picking and shucking. One last moment to savor.


More posts about Japanese Lemons: Yuzu & Kabosu:

What is Yuzu? Why is Yuzu so prized?
What is Kabosu? differences between Kabosu and Yuzu
Our Yuzu Sherbert Recipe
Our Yuzu Cocktail Recipe
Our Sauteed Peas with Yuzu Kosho Recipe

5 from 1 vote
Sauteed Peas with Yuzu Kosho

Yuzu kosho is an amazing Japanese chili salt made with the grated zest of the citrus yuzu. A little goes a long way, so if you can find a bottle, it it well worth the purchase. There is a red yuzu kosho (red chilies) and a green yuzu kosho (green chilies), and either work well with this recipe. To substitute, use a nice sea salt, finely grated fresh lemon zest, and a touch of your favorite chili, maybe a Serrano, Thai chili, or a little bit of Habanero and adjust the quantities of salt, zest, and chili. It won't be quite the same, yuzu being the extraordinary citrus that it is, but it will still be quite tasty. This recipe will work with just about any pea you'd like to use, shucked or still in the pod.

  • 1 Tablespoon (15ml) Grape Seed Oil or other neutral tasting oil (canola oil is our second choice)
  • 1/4 cup (60ml) chopped Shallots
  • 1 lb. (455g) fresh Peas
  • 1 teaspoon (5ml) Yuzu Kosho , or to taste
  1. Heat oil in a medium saute pan over medium-high heat. Add shallots and cook until soft, stirring occasionally.
  2. Add peas and yuzu kosho cook until heated. Serve immediately.
{ 23 comments… read them below or add one }
  1. Robin Horton/Urban Gardens

    I want to eat your photos. Delicious. Love your blog!

  2. Eva @ Four Leaf Clover

    This feature is beautiful in words and photography. I wish I had fresh grown sugar snap peas! One day… (hopefully sooner rather than later).

  3. Lynne @ 365 Days of Baking

    Your photos are beautiful and now I’m really wishing we had planted peas in our garden. There is nothing like fresh food from the backyard.
    I’m excited about trying your recipe.
    Thanks for sharing.

  4. Fran

    Beautiful words and photos. I had no idea the peas would look like this as they aged, but I do feel a bit better about my own aging now, thanks! 🙂

  5. Amy

    I love these photos. My kids and I just planted our peas and I hope to see them appear soon, unless the chickens snacked on the seeds while I was looking.

  6. Diana

    Beautiful post and photos. Truly feels like a metaphor for all living things. In our area peas just sprouted a week ago!

  7. sreelu

    beautiful photo’s

  8. Christine

    Sigh… most gratifying post

    Would you have some further guidance on red vs green yuzu koshu? I appreciate both could work with this particular recipe – but wondering which I want to have sitting around for the next potential application.

    Your Green Bay fan friend from Canada

    1. White on Rice Couple

      Hi Cristine! I couldn’t decide how much I wanted to get into describing the differences in the post, so I’m glad you asked. For the brand we usually buy (same one that is linked in our Amazon store) the red is spicier. It tends to be a bit more of a warmer spice, while the green is brighter and almost reminds me a touch of lemongrass freshness. For use on proteins, I would use the green with fish, the red with pork, and chicken it could go either way. Hope that helps.

      Did you see AJ Hawk is promoting a Big Guys, Small Dogs calendar? Wouldn’t be that bad but his dog has my same name, Todd. What the hell? Come on, man!

  9. karin

    Gorgeous photography. Those pods are so beautiful in their aging. Beautiful indeed.

  10. Cookin' Canuck

    Wonderful photos of the last snap peas peeking out of the withered pods. It’s as though they’re hoping for one more day of glory.

  11. norma

    I, in turn, must be satisfied with the ones I purchase at the farmers market. Beautiful pictures. Sweet post.

  12. Paula at Dishing The Divine

    We just pulled out our snap peas this week as well. I console myself that at least we’re making room for green beans! 🙂

  13. Bianca

    What a lovely tribute to a wonderful veggie. I envy you lucky ones with bountiful produce throughout the year- living in one of the colder parts of Canada, I am ever so grateful when our- very short- growing season begins. Although short, us lover of fresh bounty, capitalize with fervor!

    Beautiful photography, the beauty of the pea, even in its final hours, has been captured beautifully!

  14. jenjenk

    Oh, great idea!! i’ve got some yuzu kosho that I wasn’t sure what to do with!! MUST try this out!

  15. Sense of Home Kitchen

    One of the things I love about having a kitchen garden is stepping into the garden as I arrive home from work and picking peas and cherry tomatoes, warmed by the sun, to eat on the spot. I am not familiar with Yuzu Kosho, but I like the idea of adding a spicy kick to peas.


  16. Shawnda

    Simply beautiful. I’m a little sad about pulling up our pea vines but I’m more excited about putting something new in their place. This was the first time we grew peas – and I was completely blown away at how much better they were than anything we’d buy at the market.

  17. Cal

    Don’t you love growing your own peas! What a joy! I’m glad you fully were able to enjoy the season!

  18. Daedre

    While your peas are just finishing, I just planted my yesterday. With the cool spring, maybe my harvest will be good this year.

  19. Snippets of Thyme

    This post just made my morning. I have to live vicariously through all of your wonderful garden photographs. These photos, the writing, the recipe, all so superb! Thank you.

  20. QuincesandthePea

    beautiful pictures! We’re still in sugar snap pea season here, thankfully. It’s too soon to say goodbye.

  21. Amanda @ Easy Peasy Organic

    Awww… love those little green fellas poking their noses out of their cozy, cozy pods …

  22. Averie (LoveVeggiesAndYoga)

    Beautiful photography! I love sugar snap peas and the local farmers market in San Diego has had some nice ones…but none as nice as yours!

Leave a Reply