What is Kanzuri Paste?

Heading into October the colder days are looming, making adding a bit of spice to your restaurant menu all that more appealing. Kanzuri paste is a traditional Japanese condiment made from chilli, koji and yuzu.

Kanzuri is the perfect ingredient to spice up your winter menu.

How is Kanzuri Made?

Along the West coast of Japan is the city of Niigata, where the chilli peppers used in Kanzuri are grown. The red chilli peppers are harvested in summer and are then marinated in salt for around 2 months.

Then, around January time when the snow has fallen on the city of Niigata, the red chillis are laid on the fresh snow and ‘bleached’ for 3 or more years. This process removes some of the salt from the chillis and balances the flavours.

Adding Kanzuri to Your Menu

Once removed from the snow the red chillis are then chopped finely and mixed with yuzu and koji. As Kanzuri has a sweet and spicy flavour, it is great as a dipping sauce paired with tofu, or as a starter salad as a spicy vinaigrette.

If you’re interested in adding the Kanzuri 3 Year Fermented Chili, Koji, Yuzu Paste to your menu get in contact with the Cottage Food team here.