From Kris Komori's kitchen · MW Restaurant, Honolulu
blend · butter emulsion
NATIONAL AWARD WINNERYuzu Kosho Butter
From an award-winning kitchen
Ratio
YUZU KOSHO 15LEMON JUICE 5
Ingredients
- BUTTER113 g
- YUZU KOSHO15 ml
- LEMON JUICE5 ml
- SALT1 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Contemporary American chef with Japanese influence; James Beard Best Chef: Mountain 2023. Associated with Island dining programs.
Originally published as Yuzu Kosho Butter.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Kris Komori / Japanese citrus butter technique (published as “Yuzu Kosho Butter”). Full citation lives in Provenance.