Kanzuri, Snow-Aged Chilli Paste (Red Yuzu Kosho), 3 Year Aged, 47g
Chillies laid out on the snow, then aged three years with koji, yuzu and salt. Kanzuri from Myōkō, Niigata, in a 47g jar.
Kanzuri (かんずり) is a fermented chilli paste made by Kanzuri Co. in Myōkō, Niigata. It starts with chillies grown in Myōkō, on the company's own fields and by local contract farmers, from seed saved year after year. In the deepest part of winter the salted chillies are spread out on fresh snow for three or four days, a step called yuki-sarashi, which draws out their harshness. Then they are crushed, mixed with rice koji, yuzu and salt, and left to age for three years. The result is a paste with rounded heat, citrus and a savoury, miso-like depth.
Pairs with: Shibanuma Classic Yuzu Ponzu, 300ml and Marukome White Miso Paste, 1kg.
Why Chefs Choose This
- Grown and made in Myōkō: chillies from the company's own fields and Myōkō contract farms, aged at its works there.
- Three years of ageing: barrels are turned by hand once a year, building a depth fresh chilli pastes cannot match.
- Rounded heat: the snow and the long ferment take off the sharp edge, so the heat builds rather than bites.
- Koji and yuzu: rice koji adds savoury depth and sweetness; yuzu adds a clean citrus lift.
How to Use
- Nabe and hot pot: stir a little into the broth or add a dab to each bowl at the table.
- Grills: dot onto yakitori, grilled fish, pork or steak as it comes off the heat.
- Sauces and butters: whisk into mayonnaise, vinaigrette, beurre blanc or a compound butter.
- With raw fish: a tiny amount alongside sashimi, oysters or carpaccio in place of wasabi.
Myōkō, in the old Echigo (越後) province of Niigata, is deep-snow country, and kanzuri is built around that. Kanzuri Co. sows its seedlings from mid-March while snow still lies on the ground, harvests the chillies from August to November, then salts them for winter. From daikan (大寒), the coldest point of the year around 20 January, the chillies are laid out on the snow. The snow draws off their harshness and they are dug out again, sometimes from nearly a metre down, before crushing and mixing with koji, yuzu and salt in February and March. Its six-year Ginjō kanzuri is aged twice as long.
Learn more: What is Kanzuri paste?
What does kanzuri taste like?
Savoury first, then warm. The koji gives it a rounded, almost miso-like depth and a little natural sweetness. The heat arrives a moment later and builds slowly rather than stinging, because the snow and three years in the barrel have taken the raw edge off the chillies. Yuzu lifts the finish with a clean citrus note. It tastes like a seasoning more than a hot sauce, which is why a small dab changes a whole bowl of nabe or a piece of grilled fish.
| Type | Fermented chilli paste (かんずり, kanzuri) |
| Brand | Kanzuri Co. (有限会社かんずり), Myōkō, Niigata |
| Key Feature | Yuki-sarashi (雪さらし): salted chillies laid on snow for 3 to 4 days from late January, then aged 3 years |
| Origin | Myōkō, Niigata, Japan |
| Net Weight / Format | 47g glass jar |
| Best Used As | Nabe, grills, sauces, dressings, raw fish |
What is the difference between kanzuri and yuzu kosho?
Time and koji. Yuzu kosho is a fresh paste of chilli, yuzu peel and salt: bright, sharp and immediate. Kanzuri adds rice koji and is aged for three years after its chillies have been laid on the snow, so it is rounder, deeper and more savoury, with a softer heat and a hint of sweetness. They are cousins, not substitutes: yuzu kosho for a fresh, zesty hit, kanzuri for depth.
How much should I use?
Less than you think. Start with a quarter of a teaspoon per portion, stirred into broth, a sauce or a dressing, or a small dab on the side of the plate. The heat builds, so taste before adding more. In a hot pot, each person adding their own at the table works well. Refrigerate after opening.
Is there a longer-aged version?
Yes. Kanzuri Co. also makes Ginjō Kanzuri, aged for six years or more, twice as long as the standard three-year paste. The maker describes it as having a deeper richness and umami. This jar is the standard three-year kanzuri, and the everyday one to start with.
SKU : S0328