Kanzuri Chili Paste
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.
For further information please register with us: email@example.com An employee will activate your account.