Kanzuri Chili Paste
Kanzuri Chili Paste
Kanzuri Chili Paste
Kanzuri Chili Paste
Kanzuri Chili Paste
Jansal Valley
#337800-BC
85 GR
No artificial ingredientsAged 3 YearsProduct of Japan

This Japanese pepper paste is made with just four ingredients: togarashi chili pepper, salt, malted rice koji, and yuzu peels. The secret to this celebrated product is in the peppers, which are scattered over the snow for three to four days, which removes the salt, bitterness, and some of the heat. Traditionally Kanzuri is added to ramen and miso soups, used as a condiment for yakitori, or served with sashimi in place of wasabi. It can also be used as a steak sauce or in any dish to add aroma and heat. Yukinoshits, or “under-the-snow” fruits and vegetables, are a regional specialty of the Niigata prefecture, known as snow country, which have a unique flavor profile even by Japanese standards. Once the peppers are collected, they are blended with koji and yuzu, and fermented in barrels, where the temperature is allowed to rise and fall with the seasons. A minimum of three years of fermentation results in a delicately spicy paste that combines true umami flavor with subtle heat. Kanzuri was once only made in small batches for household use, but the family-owned company of the same name has brought the coveted product to the open market for three generations. Restaurants and customers from across Japan pre-order this product to be sure to get their hands on the limited supply.

Kanzuri Chili Paste
Kanzuri Chili Paste
Kanzuri Chili Paste
Kanzuri Chili Paste
Kanzuri Chili Paste
Jansal Valley
#337800-BC
85 GR
No artificial ingredientsAged 3 YearsProduct of Japan

This Japanese pepper paste is made with just four ingredients: togarashi chili pepper, salt, malted rice koji, and yuzu peels. The secret to this celebrated product is in the peppers, which are scattered over the snow for three to four days, which removes the salt, bitterness, and some of the heat. Traditionally Kanzuri is added to ramen and miso soups, used as a condiment for yakitori, or served with sashimi in place of wasabi. It can also be used as a steak sauce or in any dish to add aroma and heat. Yukinoshits, or “under-the-snow” fruits and vegetables, are a regional specialty of the Niigata prefecture, known as snow country, which have a unique flavor profile even by Japanese standards. Once the peppers are collected, they are blended with koji and yuzu, and fermented in barrels, where the temperature is allowed to rise and fall with the seasons. A minimum of three years of fermentation results in a delicately spicy paste that combines true umami flavor with subtle heat. Kanzuri was once only made in small batches for household use, but the family-owned company of the same name has brought the coveted product to the open market for three generations. Restaurants and customers from across Japan pre-order this product to be sure to get their hands on the limited supply.