Since we are getting questions about it we figured we should share the recipe. We stir together yogurt, green yuzu kosho, sugar and salt. We refrigerate the spicy, sour, creamy yogurt until we dollop it on fresh sliced and salted tomatoes.
Yuzu Kosho Yogurt
400 grams yogurt
40 grams sugar
20 grams green yuzu kosho
2 grams salt
Years Past
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