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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. It's a condiment we use a lot in the kitchen – add Kanzuri to soups, ramen, yakitori or roasted meat. Great as an alternative to wasabi, add a spoonful to pasta or any dish that needs a nice aroma and a 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.
Story
We love getting in the kitchen and cooking up a meal, whether it's just an easy weeknight dish or making something special for those we love. A big part of our cooking repertoire is built on Japanese-inspired recipes, so of course, we had to fill the shop with all our favourite cooking companions. We've got everything you need to stock up your pantry so you can cook up a storm.
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.