“Kanzuri” is a togarashi chili pepper paste that originated in the Myoko region of Niigata Prefecture centuries ago. It is crafted through a unique “yuki-sarashi” process (exposing salt-cured pepper to cold air over beds of snow for several days) and aged for three years. Thanks to this process, it exhibits a profound, crisp, and invigorating taste, which makes it coveted by prominent chefs around the world today. To make their chili paste, Kanzuri Co., Ltd., based in the region, grows their own togarashi as well as sourcing it from local contract farmers. First, the togarashi is salt-cured and then undergoes yuki-sarashi. This process helps reduce the saltiness, spiciness and bitterness of the cured togarashi and gives it a mild taste. After completing yuki-sarashi, it is prepared for the 3-year fermentation and aging stage by mixing it with koji, yuzu citrus, and salt.
With a gentle spiciness, rich umami, and refreshing citrus accent, even a tiny amount of kanzuri adds a substantial kick to any dish. Not only does it complement Japanese cuisine but many others as well, including Italian, French, and Chinese.
Bottle holds 2.46 oz
Ingredients: Red Pepper, Rice Malt, Yuzu, Salt.
Made by Kanzuri Co.
In 1966, Kanzuri Co., Ltd. was founded to preserve and promote “kanzuri” a specialty togarashi chili paste that is made through a unique “yuki-sarashi” process (exposing salt-cured chili to cold air over beds of snow for several days) and aged for three years.
The company specializes in producing this historic paste paste that originated in the Myoko region of Niigata Prefecture about 400 years ago.