Kanzuri 3 Year Fermented Chilli/Koji/Yuzu Paste, 47 g

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The fiery flavor is most pronounced in the mature peppercorns. The powdered form, called Kona-zanshō (粉山椒, こな・ざんしょう), is often used as a spice to top unagi-no-kabayaki (grilled eel), yakitori or to spice up ramen, and is also an ingredient in Shichimi togarashi. Joetsu Myoko Town Joho (in Japanese). July 16, 2022. Archived from the original on December 9, 2022 . Retrieved December 9, 2022. Lightły toast your rice until fragrant adding oil once the pot and rice have started to heat up. Lower the heat.

The sight of the spreading of peppers over the snow is something breathtaking. This process will remove the excess bitterness and saltiness from the pepper while increasing the natural sweetness. Snow-bathed peppers are then mixed with yuzu rind, koji, and additional salt, and aged for at least 3 years. It is typically used as a seasoning or marinade for a variety of dishes, including meat, fish, vegetables, and tofu. It can also be used as a condiment for sushi and sashimi, adding a bold and spicy flavor to these traditional Japanese dishes. It is popular to put Yuzukosho on grilled meat like yakitori, or grilled fish, as well as nabe dishes, and oden, but personally I like to put it on everything! Kanzuri A breakthrough came when Kuniaki was sent to the United States as part of an agricultural study-abroad program for his university. As he and his fellow students dined on steak on one occasion, he procured a jar of kanzuri that he had brought with him from home. He invited others to try it and their positive reaction strengthened his resolve to popularize kanzuri. When he returned, he co-founded Kanzuri, Co. Ltd. in Myōkō with his father and trademarked the name "kanzuri". [6]

● 和風激辛ソース 雷

Located in Niigata prefecture, family business Kanzuri has been specialized in making beautiful spice combinations since 1966. Their trademarked product with the same name, “kanzuri”, is a pepper paste mix with red peppers and yuzu, has been recognized nationally and internationally for its unique flavor.

The flavor of kanzuri can be compared to yuzu-kosho, as they share the main ingredients (chili pepper, salt, and yuzu rind), but kanzuri is even richer in umami flavor from the aging process with rice koji, and milder in saltiness. Kanzuri can be enjoyed as a condiment for sashimi, grilled meat, fish, hot pot, stews, and more.

PRTimes (in Japanese). July 13, 2020. Archived from the original on December 10, 2022 . Retrieved December 9, 2022. a b c d e "かんずり". うちの郷土料理 (in Japanese). Archived from the original on December 9, 2022 . Retrieved December 9, 2022. The peppers are first preserved with sea salt and then during the winter months they are laid out on the fresh snow which draws out the salt, bitterness and some heat from the peppers while also increasing its sweetness. If you are in Myoko during the winter season you can see this amazing sight. After being laid out on the snow the peppers are then crushed and mixed with a rice koji (like yeast to aid fermenting), some yuzu (Japanese citrus fruit) and salt. This mixture is then left to ferment for 3 years. Recently they have a new product that is left to ferment for 6 years! HOW IS IT USED?

Different varieties of kanzuri may take longer to ferment, with one variety taking as long as six years. [4] Shichimi togarashi is a popular spice blend that includes such ingredients as dried chili, sansho pepper, hemp seeds, sesame seeds, mikan citrus peel, shiso (perilla leaves), poppy seeds, aonori seaweed and ginger. Along with being a popular way to spice up soba and udon, it is also used for ramen, gyudon, tonjiru and other Japanese soups. Look out for shichimi togarashi next time you visit a Japanese noodle restaurant /via Getty Images. Tojo explains, “Kanzuri was originally made in each family in this area. Each house had their kanzuri at home as preserved food.” However, after World War II, he says, the Japanese lifestyle improved and “people did not want to make kanzuri at home because it was a lot of work.” Kanzuri can be added just like yuzu-kosho, eat it with yakitori, ramen etc. From this process, chilli paste will be fermented for 3 years! Kanzuri is not sold in most parts of Japan and it is not sold in the supermarkets. It is a traditional condiment of Nigata, so if people from out side of Nigata want to buy it, online shopping is the only way to get it. This is now also true in England, we probably are the only food supplier to sell Kanzuri in the UK and Europe. Why not try this super specialist condiment? Once the liquid has evaporated and risotto is about half way cooked, remove mixture into pre-prepared tray, cool and portion into 100gr bags.In Japan it is quite rare to find fresh chili peppers being sold, usually the spicy ones are sold dried, and are a red variety called Taka-no-tsume (鷹の爪, たか・の・つめ) meaning “hawk talons”. Some sweeter chilis, such as mild Shishito peppers and sweet Manganji peppers, are often sold fresh. Although the ingredients are similar to another spicy Japanese paste known as yuzu kosho *, kanzuri is richer in flavor and umami, less salty and a touch sweeter and spicier. To make kanzuri, domestic red chili peppers are harvested in summer, then marinated in salt for about two months until autumn. Although 80% of chili peppers sold in Japan are imported, Kanzuri exclusively uses chili peppers grown in Niigata. The peppers are left in the snow for 3-4 days to remove any excess bitterness and saltiness, while increasing the natural sweetness. They are then chopped up into tiny pieces and mixed with the sweet tart rind of Japan’s beloved citrus fruit, yuzu, the umami-inducing fermentation microorganism of koji (rice malt) and salt. It is finally aged for at least three years (compared to most yuzu kosho which typically isn’t aged and therefore has a stronger citrus flavor) to draw out all the luxurious flavors and spice. To make Kanzuri Japanese Togarashi chilli peppers are scattered just after fresh snow has fallen. They are 'bleached' by the snow before fermentation. This process lasts for a minimum of 3 years. Sometimes as much as 6 years. You cant rush Kanzuri! To learn more about the history of kanzuri, Minemura connects me with Kanzuri LLC, which he says is “the only company in the world” making and selling this product, and acts as a translator for an interview with Akihito Tojo, the current president of Kanzuri LLC.

Fresh real wasabi is used grated, but is famously hard to come by as it only grows in shaded fresh water springs. Wasabi also comes in tubes as well as powder form which is mixed with water to produce a paste. Kanzuri is a fermented chilli paste (or even hot sauce) made in Myoko, Niigata Prefecture, using chillies, yuzu and koji. Kanzuri is unique in that, although one or two similar products do exist, the others are not fermented for as long; anywhere between three and six years. Local legend in Jōetsu ascribes the origin of kanzuri to Uesugi Kenshin, who is said to have introduced tōgarashi to the region from Kyoto. Kanzuri was originally made by grinding tōgarashi together with miso paste. [1]Karashi-su-miso (からし酢味噌, からし・す・みそ), which is a sauce made of white miso, vinegar, sugar and karashi, is used to create a dish called Nuta, which can consist of vegetables, seaweed or seafood mixed with this sauce. Togarashi (chili) It is a bit of a spectacle to see the red chilis laid out in the white snow during the making process. It is used in a similar way to Yuzukosho. The preparation of the chilis for making kanzuri is really a sight to behold /via Getty Images. Due to the fermentation process, kanzuri has a deep umami flavor which adds a richness to the condiment. It has a complex flavor profile that is both spicy and citrusy, with a slightly sweet and sour taste. The chili peppers used in the blend provide a moderate to high level of heat, which is balanced by the tangy and aromatic flavor of yuzu citrus fruit.