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Kanzuri is a paste consisting of regional Japanese red chilis, rice malt (koji), yuzu and salt produced in Niigata, Japan. The peppers are harvested, salted and left to begin fermenting in the snow, then they are mixed with the other ingredients and aged for 3 years to produce the finished paste. The taste is somewhat similar to yuzu kosho, but Kanzuri does not contain konbu seaweed and is made with less salt. A fun a versitile condiment that limited only by your imagination.
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