[Original Case Pack: 40 units] “Kanzuri” is a togarashi chili pepper paste that originated in the Myoko region of Niigata Prefecture centuries ago. It is crafted through a unique “yuki-sarashi” process (exposing salt-cured pepper to cold air over beds of snow for several days) and aged for three years. Thanks to this process, it exhibits a profound, crisp, and invigorating taste, which makes it coveted by prominent chefs around the world today. To make their chili paste, Kanzuri Co., Ltd., based in the region, grows their own togarashi as well as sourcing it from local contract farmers. First, the togarashi is salt-cured and then undergoes yuki-sarashi. This process helps reduce the saltiness, spiciness and bitterness of the cured togarashi and gives it a mild taste. After completing yuki-sarashi, it is prepared for the 3-year fermentation and aging stage by mixing it with koji, yuzu citrus, and salt. With a gentle spiciness, rich umami, and refreshing citrus accent, even a tiny amount of kanzuri adds a substantial kick to any dish. Not only does it complement Japanese cuisine but many others as well, including Italian, French, and Chinese. With a gentle spiciness, rich umami, and refreshing citrus accent, even a tiny amount of kanzuri can spice up any dish. It is so versatile that not only can it complement Japanese cuisine but many others as well, such as Italian, French, and Chinese. You can enjoy it with sashimi, yakitori grilled skewers, grilled eel, oden hot pot, donburi bowls, tempura, miso soup, and noodles like udon, soba, somen or ramen, as well as pizza, pasta, steak, taco, and curries. If you mix it with other sauces or condiments, you can create your own original spicy sauce! Mayonnaise with kanzuri can be a wonderful dip for French fries, fried chicken and stick vegetable salads. If you are a fan of a sweet and savory sauces, mix 3 parts soy sauce, 2 parts sugar, 1 part each of mirin, and kanzuri. This sauce is great with grilled and sautéed dishes.