Kanzuri

It is considerably larger than average pepper and is characterized by its thickness. Malted rice is the second ingredient.

Then comes citrus Yuzu with unique bitterness and refreshing flavor. He is crushed with the skin. It plays a vital role in getting the unique flavor of Kanzuri.

Finally, our manufacturer selects a deemed mineral sea salt add a lot of taste and increasing the duration of the shelf life of the product.

The Kanzuri manufacturing process is unique. The original variety peppers harvested in summer are immediately hurried in salt and set aside for the winter.

Then they are thrown on the fly and spread over the snow during the coldest days of January, while it snows. The snow absorbs the brine and bitterness that were extracted during salting. The peppers remain buried in the snow for 3 to 4 days.

At that time, they have a rich umami flavor and no longer have astringency. Once the peppers removed from the snow, they are mixed with other ingredients. The mixture is then fermented with malted rice called Koji and matured for at least 3 years.

By fermenting during this long period, the taste improves considerably; The ingredients merge to create a soft spice, rich umami and unique flavor.

Kanzuri is not a simple pepper paste. It has a unique taste and is an excellent condiment for hot dishes and grilling, couscous, broth ... its sweet, rich and spicy taste enhances the flavor of a wide variety of ingredients. It goes well with meat, vegetables, fish and any other ingredient.