Kanzuri

Overview Details Shipping & Delivery Kanzuri is a special fermented chili paste condiment made by a family artisan producer (also called Kanzuri) in Myoko, heavy snow region of Niigata Prefecture, Japan. It's made from red chili, yuzu (citrus) rind, rice koji (malted rice), and salt. Peppers are salt-marinated for several months after harvest then spread over the snow and left for 3-4 days to begin fermentation in the wintertime before they are mixed with other ingredients. The sight of the spreading of peppers over the snow is something breathtaking. This process will remove the excess bitterness and saltiness from the pepper while increasing the natural sweetness. Snow-bathed peppers are then mixed with yuzu rind, koji, and additional salt, and aged for at least 3 years. The flavor of kanzuri can be compared to yuzu-kosho, as they share the main ingredients (chili pepper, salt, and yuzu rind), but kanzuri is even richer in umami flavor from the aging process with rice koji,