Kanzuri Fermented Chili Paste

Kanzuri is a traditional Japanese fermented chili paste originating from the Jōetsu region in Niigata Prefecture. The name 'Kanzuri' was trademarked in 1966 by Kanzuri Co. Ltd., the sole producer of this unique condiment. The production process involves fermenting red chili peppers with salt and yuzu peel, resulting in a bright red paste with a flavor profile similar to yuzu koshō but milder and less salty. The paste undergoes a fermentation process that can last up to six years, during which it is exposed to snow to enhance its flavor and reduce bitterness. Kanzuri is produced exclusively by Kanzuri Co. Ltd. in Myōkō, Niigata, Japan.