Kanzuri 3-Year Aged Fermented Chili Paste (かんずり 3年熟成)

The story behind it

Midwinter in Myoko: red chilies scattered in dots across an unbroken field of snow. This is yuki-zarashi, snow exposure. Salted chilies are laid on the snow to draw out harshness and bring up sweetness, a piece of know-how only snow country could have produced.

Once dug out of the snow, the chilies get koji (the fermentation culture Aspergillus oryzae), yuzu, and salt, and nothing else, then ferment and age for over 3 years. That is kanzuri: a fermented chili seasoning from Myoko with just 4 ingredients.

Behind the heat, layers of koji sweetness, yuzu aroma, and deep fermented savor. This one jar, grown out of heavy snowfall, is a Niigata treasure for hot pot season.