What is Kanzuri?
Kanzuri is a unique traditional paste made in the Joetsu Myoko region of Niigata prefecture, located along the northwestern coast of Japan. The red chili used for this condiment is harvested each summer, laid out and exposed in the snow during the cold winter to boost the sweetness of the ingredient. It is then mixed with rice malt, yuzu and salt, then fermented and aged for 3 years. This process not only refines the spiciness, but creates depth and body to the taste, making it an all-purpose condiment to enhance the flavor of any dish.
There is a phrase “Yuzu Kosho of west side, Kanzuri of east side” among serious foodies in Japan, Kanzuri is known seasoning in North West region of Japan.
Guu in Vancouver is offering special dishes with kanzuri paste, please try while the quantity lasts!