The video is a cooking tutorial where the host makes Yuzu Kosho, a Japanese condiment. The ingredients are yuzu (a type of citrus), chilies, and salt. The host explains the importance of using high-quality ingredients, including fresh yuzu from California. He demonstrates how to prepare the ingredients, including zesting the yuzu, seeding and chopping the chilies, and mixing the ingredients together in a specific ratio.
The host then processes the mixture in a food processor and adds salt. He explains that the mixture will mellow out over time, especially when it's cured in the refrigerator for a week. He also mentions that the yuzu can be replaced with other types of citrus if it's not available.
The host then prepares a simple dish using the Yuzu Kosho, searing shrimp in a pan with olive oil and salt, and then tossing them with the Yuzu Kosho. He recommends trying different citruses, ratios, and ingredients to experiment with the recipe.
Throughout the video, the host is conversational and humorous, sharing anecdotes and making jokes. He also interacts with his crew and responds to comments from viewers.
Here are the key facts extracted from the text:
1. Yuzu Kosho is a Japanese condiment made with yuzu, chilies, and salt.
2. Yuzu is a type of citrus traditionally grown in Japan, but it can also be grown in other places like California.
3. The ratio of yuzu to chilies to salt in Yuzu Kosho is typically 70/30, but it can vary.
4. Yuzu Kosho is made by zesting the yuzu, seeding and chopping the chilies, and mixing everything together with salt.
5. The mixture is then cured for a week in the refrigerator to allow the flavors to meld together.
6. Yuzu Kosho can be used as a condiment for various dishes, including shrimp, fish, and chicken.
7. Yuzu Kosho can be made with different types of citrus fruits, such as grapefruit, orange, and lemon.
8. Yuzu Kosho is typically not eaten on its own, but rather used as a flavor enhancer for other dishes.
9. The yuzu used in Yuzu Kosho is often harvested in the winter months.
10. Yuzu Kosho can be preserved in a vacuum-sealed bag or jar to prevent oxidation.
11. The name "yuzu" refers to a type of citrus fruit.
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