Kanzuri is a spicy Japanese condiment that has been made exclusively in Myoko City, a snowy town situated in the Niigata Prefecture in northern Japan, for generations. It was traditionally used to help warm up the body temperature of the people of the Jōetsu region, during the cold and snowy winters.
Chilli Pepper
This premium chili paste is similar to yuzu kosho but it has a milder, sweeter flavour that is less salty. It is made from only four natural ingredients, a mixture of red chili peppers, yuzu citrus fruit, salt, and koji (malted rice). The chili peppers are the yamabudo variety, grown exclusively for Kanzuri they are three times larger than traditional chilli peppers; they are known for their moderate spiciness and fruity flavour. This condiment contains no preservatives or additives.
Fermentation
The process of making kanzuri involves fermenting the mixture of peppers, salt, and koji in wooden barrels for several years. During June or July, the barrels are exposed to the warm spring air, and then during January, the coldest part of the year, the chili peppers are laid out on the snow for several days in a process known as kanzarashi. This is repeated several times until March. Exposure to the snow increases the flavour of the chilli pepper and removes any excess salt or bitterness. During the fermentation process, the flavours of the ingredients blend together and develop complexity. The resulting condiment has a deep, savoury umami flavor with a balanced level of heat.
Japanese Cuisine
Kanzuri is prized for its versatility and is often used as a seasoning or marinade for various dishes in Japanese cuisine. It adds a unique depth of flavour and spiciness to dishes such as nabe hot pots, grilled meat, seafood, fish and vegetables. Due to its potent flavour, kanzuri is typically used in small amounts.
Gourmet
This gourmet condiment has gained popularity both domestically in Japan and internationally, where it is sought after by culinary enthusiasts and chefs looking to incorporate unique Japanese flavours into their dishes.
Kanzuri is a versatile condiment that can add depth and spice to a wide range of dishes. See the How To Use section for more information.
When using kanzuri, start with a small amount and adjust according to taste, as it can be quite potent!