Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
Fermented Pepper & Yuzu Paste KANZURI, hot sauce. 70g
Fermented Pepper & Yuzu Paste KANZURI, hot sauce. 400g
Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
Fermented Pepper & Yuzu Paste KANZURI, hot sauce. 70g
Fermented Pepper & Yuzu Paste KANZURI, hot sauce. 400g
Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
Fermented Pepper & Yuzu Paste KANZURI, hot sauce. 70g
Fermented Pepper & Yuzu Paste KANZURI, hot sauce. 400g

KANZURI

Fermented Pepper & Yuzu Paste KANZURI 70g | 400g

Kanzuri is is a simple blend of togarashi chili peppers, salt, rice koji and yuzu (Japanese citrus peel). The spice is developed and produced in Niigata prefect… read more
SKU: 3003501
Availability: Usually ships in 24h.
Made in: Niigata, Japan
¥864
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Description  

Kanzuri is is a simple blend of togarashi chili peppers, salt, rice koji and yuzu (Japanese citrus peel). The spice is developed and produced in Niigata prefecture, Northern Japan. The perfect balance between flavors is not the only thing that makes Kanzuri special; due to its extreme temperatures in winter, back in the days, the people in Niigata found a way to keep their food fresh without having to travel or rely on trade with other prefectures: by covering it in the snow. This custom has grown to be a signature Niigata dish. For the Kanzuri spice-mix, created by a local family, initially for home-use, but over time grown to supply high quality restaurants all over the world, only the best local ingredients are used, and the product process can take up to 6 years!

This Yuzu edition contains extra yuzu (Japanese Citrus) for a more intense bitter-citrusy flavor.
Especially recommended for boiled dishes and stew; use along with salt to best draw out the intense yuzu flavor.

Recipe ideas:

- A topping on chicken, steak, (raw, fried or baked) tofu, or baked potatoes
- Blend with oil to make a dressing for salads, meat or tofu
- Blend with mayonnaise for a delicious spicy, creamy sauce with fried foods
- A unique base for pasta sauce or fried rice;
fry the kanzuri with oil and garlic and stir the rice/pasta in
- Add to soy sauce for an amazing sashimi, gyoza dumpling and spring rolls dip
- Add to a vegetable stir fry, hot pot, (miso) soup, noodles or curry for
an all-round kanzuri flavor experience

 

Food Data  
Ingredients: red peppers, koji bacteria, yuzu, salt
Allergens: Allergen-free
Special Diet:
Vegan, Halal (Lawful), Kosher (Pareve), Gluten free,
Storage: Room temperature
Shelf-life: 365 days from manufacturing date
Nutritional Data: per 100g: Energy 100kcal / 418kj, Protein: 2.9g, Fat: 0.1g, Carbohydrates: 20g, Salt Equivalent: 11.4g
Shipping & Returns  
Return Policy: Grocery items cannot be returned.
Restrictions: no restrictions
Shipping: Select from available shipping methods during checkout.

Fermented Pepper & Yuzu Paste KANZURI 70g | 400g

¥864
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Fermented Pepper & Yuzu Paste KANZURI 70g | 400g

¥864

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Fermented Pepper & Yuzu Paste KANZURI, hot sauce.
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Description

Kanzuri is is a simple blend of togarashi chili peppers, salt, rice koji and yuzu (Japanese citrus peel). The spice is developed and produced in Niigata prefecture, Northern Japan. The perfect balance between flavors is not the only thing that makes Kanzuri special; due to its extreme temperatures in winter, back in the days, the people in Niigata found a way to keep their food fresh without having to travel or rely on trade with other prefectures: by covering it in the snow. This custom has grown to be a signature Niigata dish. For the Kanzuri spice-mix, created by a local family, initially for home-use, but over time grown to supply high quality restaurants all over the world, only the best local ingredients are used, and the product process can take up to 6 years!

This Yuzu edition contains extra yuzu (Japanese Citrus) for a more intense bitter-citrusy flavor.
Especially recommended for boiled dishes and stew; use along with salt to best draw out the intense yuzu flavor.

Recipe ideas:

- A topping on chicken, steak, (raw, fried or baked) tofu, or baked potatoes
- Blend with oil to make a dressing for salads, meat or tofu
- Blend with mayonnaise for a delicious spicy, creamy sauce with fried foods
- A unique base for pasta sauce or fried rice;
fry the kanzuri with oil and garlic and stir the rice/pasta in
- Add to soy sauce for an amazing sashimi, gyoza dumpling and spring rolls dip
- Add to a vegetable stir fry, hot pot, (miso) soup, noodles or curry for
an all-round kanzuri flavor experience

 

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