SKU: JP103

These peppers are harvested, salted and left to begin fermenting in the snow, then they are mixed with the other ingredients and aged for three years to produce the finished paste. The taste is somewhat similar to yuzu koshu, which is also a mixture of red (or green) chile peppers, yuzu and salt, but kazuri contains less salt and has a more rounded flavor.

Origin: Japan

Serving Suggestions: Use kanzuri for grilling dishes, hot pots, or for sashimi dishes.