This spicy Japanese condiment, a fermented blend of rind from yuzus (East Asian citrus fruits resembling mandarin oranges), chiles, and salt, traditionally accompanies soups, noodle dishes, and sushi. Its potent hit of acidic, slightly piney heat is distinct but versatile, matching well with meat, fish, and veggie dishes. Try mixing ¼ teaspoon into stir-fry sauces, marinades, dressings, or even mayonnaise. Find it at Asian markets or online at