i've seen yuzu kosho used as a condiment for salmon belly tataki for a
while, but recently i got served an appetizer of salmon chunks
marinated in soy sauce & topped with a mixture of tofu, avocado(?) &
yuzu kosho that was terrific.

i've gotten salmon belly from the fishmarket (at $1.29/lb!!!!) and
been able to duplicate the tataki using the trusty old blowtorch with
tasty results, topped with yuzu kosho from a nearby asian grocery
store. from what i've seen so far it seems to work best as a condiment
to ingredients that have a slippery/oily mouthfeel. but i'd be
interested to hear of any other dishes/recipes any of you know of that
uses yuzu kosho.

thanks.

barry

p.s. i posted a similar message previously but as google barfed i'm
not sure it made it. if this turns out to be a duplicate, oops...