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valadelphia | Oct 5, 201612:03 PM     5

I've got 5 pounds on the way. I have many recipes calling for it in Preserving the Japanese Way and Kansha: Celebrating Japan's Vegan and Vegetarian Traditions, and I plan on making yuzu kosho and ponzu sauce. Any other success stories with yuzu to recommend? I am in particular looking for opinions on if I should make the kosho with dried or fresh peppers. If you have made it--How long does this usually keep?
I probably won't have enough for curd or marmalade, so I am looking more for condiment recipes to get the most bang for my buck. Just wondering if I am overlooking any cool ideas, thanks!

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