Kanzuri
Japanese: かんずり
A traditional fermented spice from Myoko, Niigata. Chili peppers are exposed to snow, then mixed with koji, yuzu, and salt and fermented for over three years.
Kanzuri production begins with yuki-sarashi—spreading salted chili peppers on snow in midwinter. The cold mellows the heat while UV light sterilizes. After snow exposure, rice koji, yuzu, and salt are added, and the mixture ferments for over three years. Aging rounds the spiciness and adds umami and complexity. Served with hot pot, sashimi, or grilled fish, kanzuri is a one-of-a-kind fermented seasoning nurtured by Niigata's snow and time. Kanzuri is a versatile seasoning combining heat, umami, and sweetness. Adding depth with just a small amount, it is favored by professional chefs. A masterpiece of fermented seasoning born from snow country's harsh winters and human handcraft.