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
  • 1/4 teaspoon sea salt , 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. Add additional salt to taste, if needed. Serve immediately.

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