The Original Expression

The iconic fermented chili-yuzu condiment from Niigata, Japan. Featured on Business Insider’s “So Expensive”

Aged and fermented for:

3 years

Crafted traditionally using:

• Japanese chili peppers
• Rice koji
• Yuzu
• Salt

❄ A Tradition Born in Snow

Every winter, salted chilies are spread over snow fields in a centuries-old process called:

Yukisarashi

This process:

• softens harshness
• mellows spice
• enhances natural sweetness

The result is a condiment impossible to replicate industrially.

A More Defined Expression

At three years:

• the yuzu remains bright
• the chili remains expressive
• the koji creates gentle umami depth

You taste:

• citrus
• fermentation
• warmth

Clearly and distinctly.

Tasting Notes

Aroma

Fresh yuzu zest with lively fermentation notes

Palate

• Clean citrus lift
• Mild elegant heat
• Structured umami finish

Experience

The ingredients still speak individually; beautifully and clearly.

How To Use

Perfect with:

• Grilled fish
• Chicken
• Rice dishes
• Hot pot
• Udon, ramen & soba

Excellent mixed into:

• Soy sauce
• Ponzu
• Salad dressings
• Sesame sauces

Why Chefs Love Kanzuri

Unlike aggressive hot sauces:

• Kanzuri enhances rather than dominates
• Heat supports flavor instead of masking it

It behaves more like:

A fine seasoning than a condiment.

Product Details

Ingredients

Chili peppers (domestic), koji, yuzu, salt

Net Weight

70g

Shelf Life

1 year

Storage

Store at room temperature
Refrigerate after opening

Nutritional Information (Per 100g)

• Energy: 104 kcal
• Protein: 2.7g
• Fat: 0.8g
• Carbohydrates: 21.9g
• Salt equivalent: 11.7g

Crafted Traditionally in Niigata

Still produced the old way:

• Slowly
• Seasonally
• Carefully

A rare surviving example of Japanese fermentation culture.

Curated by SpicedLore

We don’t chase trends.

We search for products with:

• Soul
• Story
• Craftsmanship

Kanzuri represents everything we believe food should be.

Everyday Refinement

Not overwhelming.
Not harsh.

Just:

Balanced heat, citrus, and umami;
shaped by time.