Kanzuri

I saw this advertised in this week's Marukai ad and wondered what it was. I found the best information here on a site called Happy Donabe Life. The author even has photos of chili peppers scattered on the snow. It looks so cool.




Here's a bit of what she says:

Kanzuri producer grow their own chiles as well as source from local farmers. After the chiles are harvested, they are pickled in salt for a few months. They are rinsed and spread over the snow ground and left for a few days. Meanwhile, the chiles are sometimes covered deep under the snow. The snow removes the bitterness and excess saltines from the chiles and make them taste milder. It's just such an amazingly beautiful view of all the bright and large red chile peppers thrown on the snow ground. They also smelled very nice!

Kanzuri is a true artisan fermented product, made only from the natural ingredients, red chile peppers, salt, rice koji, and yuzu rind, and made in the very natural manner. Once the snow-rested salt-pickled red chiles are collected, they are pureed and mixed with the rest of the ingredients to start the fermentation process. The fermentation lasts at least 3 years to 6 years. 

I also google-translated the following from here.  It looks like Kanzuri can be used in a lot of different ways. 




- Miso soup and in the natto Japan of a little crowded dissolved. Dipped in the morning pickled, grilled seaweed
- The cans shear a little blended into mayonnaise, put such as edible wild plants
· Little or placed in a Japanese buckwheat-noodle-noodle soup, spicy ramen put in ramen
- As fried, pan fried, spaghetti seasoning in such as chow mein
You put, barbecued chicken, grilled meat --------- directly, or put in a sauce
To steak ------------- piping hot steak smeared thinly with a knife
- Eel grilled ------ in the direct thin paint as
· Mozuku, a little put the condiments of ego-Tokoroten
- Immediately put or to fish, squid, fried to grilled fish, grilled and baked in place with a frying ----- browning
With the trough was in soy sauce "Kanzuri soy sauce"
· Overnight dried squid ---- with the "Kanzuri mayonnaise," a blend of cans shear in mayonnaise
- Turban shell-clam-grilled "Kanzuri soy sauce" in the shell a little put
- Abalone (raw) raw oysters ---- a little put "Kanzuri soy sauce"
· Horse sashimi, beef sashimi, raw lever ----- "a blend of garlic and Kanzuri
• The various sashimi ------------- wasabi instead of the usual. In particular blowfish sashimi, squid sashimi is limited to the "Kanzuri soy sauce"
- The ones that were fried and sliced ​​eggplant dipped in "Kanzuri soy sauce"
- Wild vegetables tempura, various tempura crowded little dissolved in rainy season
· Nozawana, eggplant, cucumber CRAM ----------- dipped in "Kanzuri soy sauce"
• The Tendon-cutlet bowl, bowl of rice topped with chicken and eggs, grilled chicken on rice, beef bowl various bowl Mononogu with rice with a bite shear
- A little put in miso soup with pork and vegetables
- A little put on the meat and potatoes
And vegetables to fried-Kinpira fried
· Stew put in the cooking
- Of Ponzu of shabu a little put in
- To baked rice cakes, to fried --- Kanzuri sauce (soy sauce 3: sugar 2: mirin 1: Percentage of Kanzuri 1) with the
• The fried rice cakes --- Karame the Kanzuri sagging
• The grated radish as put the cans shear "maple grated"
- Oden of mustard instead of the usual, dry and put in a curry curry, the pizza pie

It's kinda expensive, but sounds good, yah.