Fermented Chilli Paste (Kanzuri)

This fermented chilli paste (called Kanzuri after the family who produces this paste) is made by the artisan producer Tojo in an alpine region of Niigata Prefecture.

Peppers are salt-marinated for several months after harvest, then come winter they are spread over the snow and left for 3-4 days to begin fermenting before being mixed with other ingredients. This process removes the excess bitterness and saltiness from the pepper, while increasing the natural sweetness. The peppers are mixed with yuzu rind, rice koji (malted rice), additional salt, and then aged for at least three years.

The flavour of Kanzuri can be compared to yuzu kosho, as they share the main ingredients of chilli pepper, salt, and yuzu rind, but kanzuri is even richer in umami flavour due to ageing with rice koji. Kanzuri can be enjoyed as a condiment for sashimi, grilled meat and fish, hot pot and stew.

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