Highlights

• Traditional spicy fermented chili paste
• Made exclusively in Myoko City, Niigata
• Rich spicy flavor, less salt, touch of sweetness

This artisanal paste is so special as only the Kanzuri family company can manufacture and sell it (it’s even difficult to find in Japan outside of Niigata!). Similar to yuzu kosho, kanzuri is richer in flavor, less salty and a touch sweeter and spicier. It's made from domestic red chili peppers, exclusively grown in Niigata, which are harvested in summer, then marinated in salt for about two months until autumn. The peppers are then left in the snow for 3-4 days to remove any excess bitterness and saltiness, while increasing the natural sweetness, then chopped up into tiny pieces and mixed with the sweet tart rind of Japan’s beloved citrus fruit, yuzu, the umami-inducing fermentation microorganism of koji (rice malt) and salt. It is finally aged for at least three years to draw out all the luxurious flavors and spice.