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Use small green chilis (Japanese or Thai work well).
Provide small yuzu or other fragrant citrus like Meyer lemons.
Use sea salt.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or two after you begin cooking and once more at the very end. Your palate will be the ultimate guide here, so taste often.

Wash the yuzu skin well and zest with a microplane or zester. You can also use a knife to carefully slice off the peel, then cut into small pieces. Try not to get any of the white part underneath the skin as it's a bit bitter..
Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better..
Grind or process until you have a yellow-ish green paste..
Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors)..
Cover with a bit of plastic wrap and put on the lid. Store in the fridge for several months. It's quite salty and spicy so you only need to use a little at a time!.

Since you have actually read the Homemade Yuzu Kosho (Citrus Chili Paste) recipe, as well as you have the expertise that you need to execute in the kitchen. Get that apron out, dust off your blending bowls as well as roll up your sleeves. You have some food preparation to do.

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