Kanzuri 3 Year Fermented Chilli/Koji/Yuzu Paste, 47 g

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According to Tōjō Kuniaki, the current president of Kanzuri, Co. Ltd., restaurateurs and chefs in Japan often use kanzuri as a "great supporting actor" and "secret ingredient" in their dishes. They have reported to him that kanzuri helps to mitigate the oiliness of a dish or to brighten its flavor. [6] History [ edit ] Folk tradition in the Jōetsu region ascribes Uesugi Kenshin (pictured) with the local introduction of the tōgarashi used for kanzuri.

When it comes to getting a portion of the limited amount of kanzuri made each year, Rubinstein comments, “The product has some pretty tight quantity restrictions.” However, this is not to say there is much competition for kanzuri coming from other restaurants in the U.S. Rubinstein says, “I’ve never actually seen it written on any other menus besides ours.” Even within the Momofuku Group, which was founded by Chef David Chang in 2004 and has restaurant locations throughout the world, it is only Chef Rubinstein’s Momofuku in Las Vegas that offers a menu featuring kanzuri year-round. Once the liquid has evaporated and risotto is about half way cooked, remove mixture into pre-prepared tray, cool and portion into 100gr bags.

Kanzuri is a fermented chilli paste (or even hot sauce) made in Myoko, Niigata Prefecture, using chillies, yuzu and koji. Kanzuri is unique in that, although one or two similar products do exist, the others are not fermented for as long; anywhere between three and six years. Then the chilli is left on the snow for 3-4 days! In this process, water in the snow will make the chilli slightly sweeter.

It is a bit of a spectacle to see the red chilis laid out in the white snow during the making process. It is used in a similar way to Yuzukosho. The preparation of the chilis for making kanzuri is really a sight to behold /via Getty Images. Fresh real wasabi is used grated, but is famously hard to come by as it only grows in shaded fresh water springs. Wasabi also comes in tubes as well as powder form which is mixed with water to produce a paste. The way Kanzuri is made is what distinguishes it. From planting to finished product, the entire process takes about seven years. Contract farmers in Myoko City grow Kanzuri red peppers in the first year, a type of local pepper known for its spiciness and depth of umami. In the fall, the chillies are harvested and salted with natural sea salt. Of course, perhaps even more entrenched in modern-day Myoko is skiing, snowboarding and other winter pursuits. Myoko Kogen receives an amazing amount of snow averaging much more than most places on Earth with 15 metres per year! a b c d e f Nakagawa, Y. (May 28, 2020). "新潟生まれの「かんずり」とは？一家にひとつの万能調味料！". macaroni (in Japanese). Archived from the original on December 9, 2022 . Retrieved December 9, 2022.

Food Stories for the Culturally Curious.

During the summer of the second year, the barrels are carefully inspected and rearranged if needed. The placement of the barrel impacts the maturation process, so the barrels are constantly moved around when needed, and once a year, air is let in to stimulate the fermentation. With Niigata’s icy cold winters and cooking hot summers, care is needed to ensure optimal settings regardless of the weather. in Japanese). September 17, 2019. Archived from the original on December 10, 2022 . Retrieved December 9, 2022. Different varieties of kanzuri may take longer to ferment, with one variety taking as long as six years. [4] Yuzukoshō (柚子胡椒, ゆずこしょう) is a green citrusy chili paste made offermented yuzu peel and green chili, from Kyushu.

Tojo explains, “Kanzuri was originally made in each family in this area. Each house had their kanzuri at home as preserved food.” However, after World War II, he says, the Japanese lifestyle improved and “people did not want to make kanzuri at home because it was a lot of work.” Ingredients:Soy sauce (wheat and soybeans), chili pepper (habanero), kanzuri (chili, jiuji, yuzu, salt)Kanzuri ( 寒 （ かん ） 造 （ ず ） 里 （ り ）, [kaɰ̃zɯɾi] KAHN-zoo-ri) is a type of Japanese fermented chili paste manufactured in Niigata Prefecture. Originally a traditional condiment from the Jōetsu region, the name "kanzuri" was trademarked in 1966 by the Kanzuri, Co. Ltd. of Myōkō, the sole maker of the product.

The paste goes very well with Japan's traditional winter dish, "nabe", and a host of other things including yakitori, while one of the "Kaminari" (thunder) hot sauces puts the fire into tacos but is definitely not for those uninitiated with hot sauces. If you like spicy food but don't want your brain exploded, start with the regular paste or perhaps even the habanero paste. in Japanese). June 23, 2021. Archived from the original on December 10, 2022 . Retrieved December 9, 2022. Sanshō (山椒, さんしょう) is a plant native to Japan. It gives you a distinctnumbing sensation similar to Szechuan pepper, but it is a different variant. Spicy Japanese condiments: The outer red layer of the fully ripened sansho berries are often dried and made into powder form /via Getty Images.Kanzuri is a traditional spicy fermented chili paste that has been made exclusively in Myoko City in the snowy prefecture of Niigata for generations. This artisanal paste is so special as only the Kanzuri family company can manufacture and sell it (it’s even difficult to find in Japan outside of Niigata!). Once collected, the peppers are mixed with yuzu zest, salt and koji, then put into barrels where they will ferment for three years. Minemura observes that this is not a hands-off period: “During this time, they need to constantly mix and move them around so they are equally fermented.” Rubinstein uses kanzuri to flavor another Japanese specialty, A5 Wagyu beef, which is internationally known for its premium quality. Rubinstein explains, “We rub the outside of the beef in a thin layer of kanzuri paste and then grill it. That paste slowly caramelizes as it grills and it’s slightly salty, so it seasons the beef really nicely and produces this incredible color, aroma and crust on the beef.” Red chilli peppers are harvested in summer, then marinated in salt until autumn for about 2 months. It is typically used as a seasoning or marinade for a variety of dishes, including meat, fish, vegetables, and tofu. It can also be used as a condiment for sushi and sashimi, adding a bold and spicy flavor to these traditional Japanese dishes.