This is Kanzuri Chilli Paste, a traditional Japanese fermented chilli condiment produced in Myōkō, Niigata Prefecture. Originating from the Jōetsu region, the name “Kanzuri” was trademarked in 1966 by Kanzuri Co., Ltd., which remains the sole producer.

Kanzuri is made from tōgarashi (chilli peppers), yuzu, salt, and kōji mould, and its production spans approximately three to four years. Cultivation begins in April with the planting of a locally grown cultivar known as S-30 — a chilli roughly three times larger than standard varieties. The peppers are harvested in summer, rinsed in seawater, ground with yuzu and kōji, and left to ferment in barrels.

Before the height of summer, the fermenting mash is periodically exposed to open air. During the coldest part of winter — typically around late January — the mixture is spread over snow in a traditional process known as kanzarashi. The snow-drying is repeated several times through to March. This exposure to snow is said to intensify flavour while drawing out excess salt and bitterness. The fermentation and seasonal conditioning continue over multiple years before bottling.

The paste itself presented a vivid red hue. Upon first opening, there was a pronounced alcoholic aroma from the long fermentation, which softened noticeably after about a week, allowing the chilli and citrus elements to come forward more clearly.

In flavour, it recalled yuzu koshō, though with a rounder, less piercing yuzu character — sweeter and slightly less saline. There were parallels to doubanjiang in its depth of savoury intensity, though Kanzuri remained distinctly Japanese in profile. The yuzu lent a fragrant lift — zesty yet not sharp — contributing floral citrus notes that brightened the fermented base. Heat was present but mellow and rounded, lingering gently rather than aggressively. Its deeply savoury character and concentrated flavour meant it was best used sparingly, either to cut through richness and oiliness or as a subtle background seasoning to elevate and brighten a dish.

Overall, Kanzuri Chilli Paste offered layered fermentation, balanced citrus lift, and restrained yet persistent heat — a nuanced condiment best used with intention.

This Kanzuri Chilli Paste contained 70 g. It was produced in Japan and purchased in Sendai, Japan in 2025.