Kanzuri

Kanzuri is a unique paste made of fermented red chilies, yuzu, salt and koji ((Aspergillus oryzae fungus which grows on rice and is also used to make sake, soy sauce and miso). Crafted in Niigata Prefecture in Japan, after a pickling in sea salt, the chilies rest on a blanket of snow for 3-4 days to remove the salt, bitterness, and to decrease the spicy heat, they are then combined with other ingredients and fermented in barrels for 3 years. The result is a brilliant blend of citrus, subtle heat, and rich savory umami.

A must have condiment for ramen and yakitori, it’s also great with steak, dumplings, or eggs.