Kanzuri is a seasoning that has been inherited in Joetsu-Myoko Area of Niigata Prefecture. It is made by adding local chili pepper, koji, yuzu, and salt and spending a great deal of time for fermentation. This features spicy taste as well as rich flavor and maturing deliciousness by taking three years for fermentation without additives. Yukisarashi, a work to remove astringent taste of chili peppers by exposing them to snow field, is a very beautiful scenery. This is reported by media in Japan and internationally.
Chili pepper · Koji · Yuzu · Salt
ALLERGENS (if applicable)
2.05" x 2.05" x 4.17", 11.46 oz
365 days, room temp
We use prime ingredient, a special species of chili pepper for Kanzuri, which is produced solely from our own fields and the contracted farmers. We try to maximize natural taste of each ingredient using all locally produced materials and no additive.