Yuzu Kosho Ranch Dressing

Author Notes

A little yuzu kosho—the fermented Japanese condiment made of red or green chiles, salt, and fragrant yuzu juice and zest—spins classic ranch dressing into another realm. Traditionally served alongside yakitori or hot pot in Japan, it’s now a flavor permutation in lots of things, from potato chips to salad dressings. The green sort skews spicier than the red, and a little dab will do you. My go-to happens to be the most commonly available brand, S&B. Find it next to all the other condiments in a Japanese grocery store, or order it online from MTC Kitchen (my favorite source for quality Japanese ingredients and kitchen goods).

This dressing is spicy, creamy, and incredibly versatile. Drizzle it over a grain bowl, bathe crunchy vegetables in it for an afternoon snack, or pour it on a wedge of iceberg lettuce. My very favorite way to use this yuzu ranch is pooled on a plate beneath thick slices of tomatoes brushed with olive oil, crushed garlic, and a faint sprinkle of crunchy salt. Spooned over slices of toasted baguette, it’s way more delicious than the sum of its parts. This treatment would also work wonders for cucumbers, roasted beets, grilled mushrooms, or burnished chunks of roast chicken. The MSG is optional, technically, but I always add it in. It brings a rounded, hard-to-put-a-finger-on-it savoriness. Hence why you’ll find it in all kinds of snack foods and dressings, including bottles of Hidden Valley’s Original Ranch. —Shilpa Uskokovic