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Kanzuri Chili Paste

Product no.: JPCH15

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Description

Kanzuri Chili Paste

400 g

The kanzuri paste is comparable to yuzu kosho, a seasoning paste made from chilies with yuzu. In contrast to Yuzu-Kosho, Koji (rice inoculated with Aspergillus) is also added.

After the harvest, the chillies are fermented in salt for 2 months in summer, then placed on snow for 3-4 days in winter - this is supposed to intensify the sweetness of the chillies. After that, Kanzuri is mixed with the other ingredients - fermented for another 3 years .

Kanzuri is a traditional specialty of the Niigata region and is also rarely available in Japan.

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Japanese sansho pepper berries

Product no.: JPCH66B

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Description

100 g

DESCRIPTION SANSHO PEPPER

The Japanese sansho pepper is not related to black pepper, but to citrus plants. Its aroma is therefore lemony and fresh. It leaves an intensely tingling to numb feeling on the tongue, so that it is only used in very small doses or finely ground.

USE SANSHO PEPPER

Cut into tiny pieces as an ingredient in fish or meat tartare
Very thinly ground to pork steak, light fish

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