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Kanzuri - Fermented Chilli
$16
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Scroll downA pantry staple we never want to be without. Kanzuri is a traditional fermented chilli made for centuries in Japan. Icondiment we use a lot in the kitchen- add Kanzuri to soups or Ramen, or with Yakitori or roasted meats. Great as an alternative to wasabi, add a spoonful to pasta or any dish that needs a nice aroma and little bit of heat.
Details
Size: 70g
Made in Niigata, Japan.
About
The chillies are first pickled in sea salt, then 'bleached' in the snow for three to four days to remove the salt, bitterness, and some of the heat from the peppers. The seeds that fall from these peppers become next year's pepper plants. The peppers are then collected, blended with koji-rice and yuzu and put into barrels, where the temperature is allowed to rise and fall with the seasons. The extreme weather in Niigata - blistering hot summers and long, cold winters - means the barrels must be checked and rotated to ensure a uniform taste and fermentation. Three (or as many as six) years later the result is a citrusy, delicately spicy paste that combines real umami with a subtle heat.
Origin
Japan
Niigata is a beautiful city whose northwest faces the Sea of Japan. As one of Japan's leading agricultural cities, Niigata has a beautiful landscape of rice fields. The port town is a major transportation hub, easily accessible by air, sea and rail.