Kanzuri: Myoko’s Specialty Fermented Seasoning Paste
Have you ever heard of the Japanese fermented seasoning “Kanzuri (かんずり)”? which is actually a new type of seasoning paste that has been gradually popular in Japan thanks to various forms of media.
A food company located in the city of Myoko (the former Arai), Niigata Prefecture, whose name is also Kanzuri first created it in 1966 and now the seasoning paste has become a regional specialty of Myoko.
From my parents’ house it only takes less than 1 hour to go to Kanzuri’s main store in Myoko, so I have visited there several times in the past and the Kanzuri paste has been familiar to me since I was small.
As mentioned above, Kanzuri is a fermented food whose producing process is roughly as follows.
- Red chili peppers are pickled in salt in autumn
- In the winter of next year, the salted red peppers are spread over snow covered fields for 3 to 4 days in order to remove their harsh taste and excess salt as well as increasing sweetness
- The red peppers are ground, combined with malted rice, salt, and Yuzu, a yellow citrus fruit featuring refreshing sourness
- The mixture is fermented and aged over 3 to 6 years
The finished reddish paste has a pungent flavor characterized by its saltiness, spiciness, and savoriness.
How to Use Kanzuri Paste
The Kanzuri paste is a versatile seasoning favored by professional Japanese chefs and can be used in various ways. Here are some usage examples of the Japanese seasoning.
- The spicy pungent paste goes well with almost any soup dish. Put in a little Kanzuri paste and stir well
- Use Kanzuri paste, instead of Wasabi, when eating Sashimi
- Kanzuri can be used as a seasoning/condiment for grilled foods such as Yakitori chicken skewers
- Kanzuri is often used as a condiment for simmered foods like Oden hot-pot
- The Japanese fermented seasoning works well with Western dishes as well, such as curry, pizza, pasta, and many more
Myoko’s Kanzuri paste is available at almost any supermarket in Niigata and can also be bought on online shopping sites like Amazon. If you are interested in the Japanese fermented seasoning, please note that
- The shelf life of the unopened Kanzuri is one year at room temperature
- After you unseal the jar, keep it in the refrigerator
(Reference Page : Wikipedia かんずり )