新潟県·特産品
Kanzuri
Just a tiny bit added to your dish is enough. Beyond the initial sharp spiciness, the refreshing aroma of yuzu and the mellow umami of koji gently unfold. It is a fermented condiment with deep richness and umami that offers much more than just heat. Kanzuri is a chili pepper fermentation condiment passed down in the snow-covered region of Myoko. Its most distinctive feature is 'Yuki-sarashi' (snow exposure), where salted chili peppers are left out on the snow for three days and three nights. The snow removes excess bitterness and astringency, refining the spice into a mellow, smooth heat. This is then combined with yuzu, koji, and salt, and allowed to slowly ferment and age for up to three years. Perfect for hot pots, sashimi, or soups. It is a versatile condiment born from the wisdom of snow country that turns any dish into a feast with just a single spoonful.
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