Kanzuri ✦

Kanzuri

What it is

Kanzuri is made in Myoko, in the deep snow country of Niigata, where chillies salted since autumn are spread on the snow for three or four days in midwinter — the yukisarashi — which leaches out salt and bitterness before a fermentation of at least three years with yuzu peel and rice koji. The name is trademarked, so only the one producer in Myoko may use it.

In the kitchen

Because the bitterness has been leached out, it lands floral and slow rather than sharp — use it where you would reach for yuzu kosho, not for gochujang. Half a teaspoon stirred into a miso soup or a nabe broth at the very end; it loses its citrus if it simmers.

Goes with

Miso Silken tofu (kinugoshi) Yuzu Chicken Soy sauce Mackerel

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

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