Ingredients worth buying for one specific dish, and not before.
🥢 12 Ingredients
What You'll Learn
You will learn which specialty items actually change a dish, and which ones you can safely skip.
Buy it when the recipe needs it
There is no point stocking yuzu kosho for a dish you make twice a year. Buy it the week you plan to cook, and use it three times.
Once you open yuzu kosho, put it in the fridge and finish it in two months. The aroma fades fast.
Did you know?
Yuzu kosho was a regional condiment from Kyushu until the 1990s. Most of Japan had never seen it before then.
Pro Tip
Search for the Japanese name, not the English one, when you shop online. The English names are inconsistent between shops.
