新潟県·特産品
Kanzuri
An fermented condiment passed down in Myoko, born from the wisdom of the snow country. Kanzuri is also written as 'Kanzuzuri' because it is prepared during the coldest time of the year, around the period of Daikan (the height of winter). The process begins with 'Yuki-sarashi' (snow exposure), where locally grown salted chili peppers are spread on snow; the snow absorbs the harsh pungency of the chilies, transforming them into a mellow spiciness. These are then ground and mixed with rice koji, yuzu, and salt, undergoing a slow maturation and fermentation process that takes three full years. It is a versatile seasoning where spiciness, umami, and the aroma of yuzu harmonize perfectly, making it suitable for any dish. Simply adding a spoonful to hot pots or grilled dishes will instantly sharpen and enhance the flavor. Please enjoy this profound spiciness nurtured by the climate of the snow country.
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