Kanzuri is a premium chili paste is similar to yuzu kosho but it has a milder, sweeter flavour that is less salty. It is made from only four natural ingredients, a mixture of red chili peppers, yuzu citrus fruit, salt, and koji (malted rice). The chili peppers are the yamabudo variety, grown exclusively for Kanzuri and they are three times larger than traditional chilli peppers; they are known for their moderate spiciness and fruity flavour. Kanzuri has been made exclusively in Myoko City, a snowy town situated in the Niigata Prefecture in northern Japan, for generations and was traditionally used to help warm up the body temperature during the cold and snowy winters. Fermentation The process of making kanzuri involves fermenting the mixture of peppers, salt, and koji in wooden barrels for several years. During June or July, the barrels are exposed to the warm spring air, and then during January, the coldest part of the year, the chili peppers are laid out on the snow for several days in a process known as kanzarashi. This is repeated several times until March. Exposure to the snow increases the flavour of the chilli pepper and removes any excess salt or bitterness. During the fermentation process, the flavours of the ingredients blend together and develop complexity. The resulting condiment has a deep, savoury umami flavor with a balanced level of heat. Kanzuri is prized for its versatility and is often used as a seasoning or marinade for various dishes in Japanese cuisine. It adds a unique depth of flavour and spiciness to dishes such as nabe hot pots, grilled meat, seafood, fish and vegetables. Due to its potent flavour, kanzuri is typically used in small amounts. This condiment contains no preservatives or additives.
