Kanzuri is a traditional condiment that is made in only Niigata, Japan. Kanzuri is a paste made from chilli, yuzu and koji. The ingredients are similar to yuzu-kosho, however the resulting product is very different. People say West of Japan: yuzu-kosho, East of Japan: kanzuri.
How is kanzuri made?
Red chilli peppers are harvested in summer, then marinated in salt until autumn for about 2 months.
Then the chilli is left on the snow for 3-4 days. In this process, water in the snow makes the chilli slightly sweeter.
80% of chilli peppers sold in Japan are grown abroad, but for kanzuri they only use chilli grown in Niigata. After the chillies are left on the snow, they are chopped into small pieces with a mixer, then mixed with salted yuzu and koji.
Kanzuri can be added just like yuzu-kosho: eat it with yakitori, ramen and more. From this process, the chilli paste is then fermented for 3 years. Kanzuri is not sold in most parts of Japan and it is not sold in the supermarkets. It is a traditional condiment of Niigata, so if people from outside Niigata want to buy it, online shopping is the only way to get it. This is now also true in England; we are probably the only food supplier to sell kanzuri in the UK and Europe. Why not try this super specialist condiment?
