“Kanzuri” is a togarashi chili pepper paste that originated in the Myoko region of Niigata Prefecture centuries ago. It is crafted through a unique “yuki-sarashi” process (exposing salt-cured pepper to cold air over beds of snow for several days) and aged for three years. Thanks to this process, it exhibits a profound, crisp, and invigorating taste, which makes it coveted by prominent chefs around the world today.
To make their chili paste, Kanzuri Co., Ltd., based in the region, grows their own togarashi as well as sourcing it from local contract farmers. First, the togarashi is salt-cured and then undergoes yuki-sarashi. This process helps reduce the saltiness, spiciness, and bitterness of the cured togarashi and gives it a mild taste.
2.46 oz
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