Kanzuri is a premium fermented Japanese chilli paste, made with red Togarashi chilli peppers, yuzu, koji and salt, creating a blend of spicy, tangy, salty and umami notes. The yuzu lends a refreshing citrus kick, while the long fermentation gives the chillies a smooth, savoury depth that enhances a variety of dishes. Kanzuri undergoes a long fermentation process in the landscapes of Niigata Prefecture. Freshly harvested chilli peppers are scattered on the snowfields during winter. The snow’s cold and moisture mellow the peppers' heat while concentrating their natural sweetness. The snow bleached chillies are then blended with yuzu zest, koji and salt and aged in barrels for at least three years, sometimes up to six. During this time, the seasonal swings of Niigata’s climate—hot summers and cold winters—naturally regulate the fermentation process, creating a deeply complex flavour.
