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
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