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The Yuzu Kosho

  • 6 people
  • Easy
  • Cheap
Total time : 10 min
  • Preparation: 10 min
Ustensiles requis
  • Zester
  • Mixer
  • Cutting board
Condiment japonais à base de citron vert et Le Yuzu

This Japanese condiment reveals an explosion of flavors with a unique blend of subtle green chili peppers and fresh yuzu. It can be made up to two weeks in advance. Keep refrigerated.

Dans cette recette
Le Yuzu Alain Milliat
Bio
Yuzu
20cl or 75cl

à partir de 14,50€

Jus Pamplemousse Rose 33cl Alain Milliat
Pink Grapefruit Juice
33cl or 100cl

à partir de 4,95€

Ingredients

  • 200g lime zest (about 16 limes)
  • 2 tsp fresh lime juice
  • 2 tbsp finely grated lemon zest
  • 1 to 2 pinches of sugar
  • 2 tbsp. of Concentrate to Dilute - Yuzu
  • 2 tbsp. Pink Grapefruit Juice
  • 1 Thai green chili, seeded, chopped
  • 1 tsp salt

Préparation

  • 01 Combine the zest and salt on a cutting board. Chop finely until a coarse paste forms. Pour into a small bowl.
  • 02 Mix the remaining ingredients. Transfer to a small jar, cover, and refrigerate for 2 days.
Image

Founder Alain Milliat

Founder of the brand

Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.

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