Chili paste mixed with rice malt, yuzu and salt, then fermented and aged for 3 years. Using no additives, this Kanzuri is a fermented aromatic seasoning painstakingly aged. During the peak if winter in January preserved chilies are exposed to the snow. The snow has the effect of removing the bitterness and salt while increasing the sweetness. The red-stained snow is an impressive sight. By not heat-treating the peppers their original flavors are retained.
Care: Store at room temperature
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