Kanzuri

It is considerably larger than the average chili pepper, and is characterized by its thickness. Malted rice is the second ingredient. Next comes yuzu citrus fruit, with its unique bitterness and refreshing flavor.

It is ground with its skin. It plays an essential role in KANZURI's unique flavor. Finally, our manufacturer selects a mineral sea salt reputed to add great flavor and increase product's shelf life.

Kanzuri manufacturing process is unique. Chillies of original variety harvested in summer are immediately brined in salt and set aside for winter. Then, during the coldest days of January, when it's snowing, they are tossed and spread on the snow.

Snow absorbs the brine and bitterness extracted during the salting process. Peppers remain buried in snow for 3 to 4 days. By this time, they have a rich umami flavor and no astringency.

Once chillies have been removed from snow, they are mixed with the other ingredients. Mixture is then fermented with malted rice called koji and matured for at least 3 years. By fermenting over this long period, taste improves considerably; ingredients fuse to create a mild spiciness, rich umami and a unique flavor.

Kanzuri is not just a chili paste. It has a unique taste and makes an excellent condiment for hot and grilled dishes, couscous, broths... Its mild, rich, spicy taste enhances the flavor of a wide variety of ingredients. It goes well with meat, vegetables, fish and any other ingredient.