Both jars share an ingredient list of exactly three things: chili, yuzu peel, and salt. The only variable is the chili itself — and that one variable changes the whole personality of the paste.
The real difference
Yuzu Kosho Green (50g, ₹750) is made with fresh green chili — unripe, sharper, grassier heat that hits fast and clean. It's built for lighter dishes: clear soups, sashimi, sushi, or anywhere you want a bright citrus lift without weighing the dish down.
Yuzu Kosho Red (50g, ₹750) uses ripened red chili instead, which brings a deeper, rounder heat and a richer umami finish — it's the bolder, more intense of the two. It holds its own against heavier dishes: ramen, hot pots, grilled meats, and anything already rich enough to need something equally assertive on top.
Both are highly concentrated — start with a pea-sized amount in either. A little goes further than it looks like it should.
How to actually use it: 10-Minute Yuzu Kosho Udon
What you need (serves 1):
- 1 pack (180g) Miyakochi Japanese Udon Noodle
- 1/4 teaspoon (about 1.5g) Yuzu Kosho — Green for a lighter bowl, Red for a deeper one
- 250ml hot dashi or vegetable stock
- 1 tablespoon (15ml) light soy sauce
- 1 spring onion, sliced (about 10g)
Method:
- Run the udon noodles under warm tap water for about 1 minute, gently separating the strands with your fingers.
- Bring the 250ml of stock to a gentle simmer in a small pot over medium heat.
- Stir in the 15ml soy sauce.
- Drop the loosened noodles into the simmering stock and heat for 60–90 seconds — just long enough to warm through without going soft.
- Pour the noodles and broth into a bowl.
- Add the 1.5g of Yuzu Kosho as a small dollop on top rather than stirring it in — this way the first spoonful hits the paste directly and you can control how much of it mixes into the broth as you eat.
- Top with the sliced spring onion and serve immediately.
It also belongs on your sushi board
Green Yuzu Kosho works as a genuine wasabi alternative for sushi and sashimi — a pea-sized dab next to your sushi rice and nori gives rolls a citrus edge instead of straight horseradish heat. If you haven't settled on a wasabi format yet, our wasabi tube vs powder guide covers that decision in full.