Yuzu koshō

Yuzu koshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty. The last pair of kanji in the name, koshō (胡椒), normally refers to black pepper; in the Kyushu dialects, however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. Yuzu koshō made from green chilis is green, while using red chilis yields an orange paste. Yuzu koshō is described as being mildly spicy with acidic tones from the citrus fruit.

Source: Wikipedia