{"product_id":"kanzuri-fermented-chili-paste","title":"Kanzuri fermented chili paste","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKanzuri is a fermented chili paste made exclusively by the Tōjō family in Myōkō, a city in Niigata Prefecture that receives up to fifteen metres of snow per year. The name was trademarked in 1966, but the condiment has much older roots as a household staple of the Jōetsu region. The particular chili cultivar used, known as S-30, is locally grown and about three times larger than a standard tōgarashi. The only other ingredients are yuzu peel, rice koji, and sea salt, with no additives or preservatives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat defines Kanzuri more than anything is the step called yukisarashi. On the coldest day of the year in January, the salt-pickled chilies are spread across fresh snow and left to rest for three to four days. The snow draws out excess salt and bitterness, mellowing the heat and coaxing out a natural sweetness. After that the chilies are ground with yuzu and koji and left to ferment in barrels for a minimum of three years, stirred annually and carefully monitored through each season. The result is a paste with a rounded, complex heat, bright citrus, and deep umami, closer to a well-aged condiment than a hot sauce. It works as a dipping sauce for sashimi or hot pot, as a seasoning stirred into ramen or miso soup, or simply alongside grilled meat or fish.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814338683217,"sku":null,"price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoikanzuri.jpg?v=1780404376","url":"https:\/\/www.doguya.store\/nl\/products\/kanzuri-fermented-chili-paste","provider":"Dōguya","version":"1.0","type":"link"}