Yuzu-kosho may still belong to your list of unfamiliar Japanese ingredients. Yuzu-kosho is a spicy and salty condiment with the fragrance of yuzu citron. To make yuzu-kosho, the rind of yuzu is pickled with green or red chile pepper along with salt for nearly one year. Both green and red product have similar flavor characteristics. (Excerpt from The Sushi Experience http://18.104.22.168/~hirokoskitchen2/shop/the-sushi-experience/).
Yuzu-kosho is powerful. Even a tiny amount in the food preparation or as a garnish gives you a lasting kick of spiciness in our mouth.
I began to make Succotash-like summer salad/salsa many years ago when the summer vegetables become bounty. I got the idea from a grilled fish dish served at one restaurant. Fish was served with refreshing corn and summer vegetable salsa. Inspired by Succotash recipes found on line I decided to make my own version. By the way, according to Wikipedia, during the Great Depression Succotash was a popular dish, because ingredients used in the preparations are inexpensive. Wonderful to learn the history of the dish. https://www.google.com/search?sourceid=navclient&aq=&oq=Scuttash+&ie=UTF-8&rlz=1T4SKPB_enUS342US343&q=scuttash+corn+and+bean&gs_l=hp..0.41.0.0.0.11255………..0.RbstWw0NeKY
Here is my Succotash with Japanese touch. If you are looking for a good quality yuzu-kosho I recommend you to visit this site: http://www.japanesehealthyproduct.com/2012/06/yuzu-citrus-kosho-chili-paste-local.html
1 small white onion, cut into 1/3 inch thick slices crosswise
1 tomato, cut into 1/3-inch pieces
1 green bell pepper
3 garlic cloves, skin attached
Lemon juice from 1 1/2 lemons
2 teaspoons sea salt
1 1/2 teaspoons wheat soy sauce
1 tablespoon light brown sugar
Yuzu-kosho to taste
Lightly grill corns over open fire. Remove kernels from the cob. Lightly grill onion slices over open fire. Cut onions into 1/3-inch pieces. Char-brown the skin of bell pepper. Remove skin, seeds and stem of bell pepper and cut it into 1/2 inch pieces. Lightly grill garlic over open fire. Peel garlic and chop fine. Place all prepared vegetables into a large bowl. Add lemon juice, sea salt, wheat soy sauce and light brown sugar. Cover the bowl with a plastic wrap and let it stand in the refrigerator for 4 to 5 hours. Add yuzu-kosho to taste and serve as a salad or as a condiment to cooked protein.