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<p>Kanzuri Chili Paste - 6 Year Aged is the splendid sister of the Kanzuri Chili Paste that is made with a 3 year aging process. “Kanzuri” is a spicy condiment made from togarashi chili peppers and a local delicacy that originated in the Myoko region in Niigata Prefecture centuries ago. The locally harvested togarashi are first salt-cured, then undergo a unique process called yuki-sarashi, which exposes the salt-cured peppers to cold air over beds of snow for several days. After the yuki-sarashi process, the peppers are prepared for the years of fermentation and aging by mixing in koji, yuzu citrus, and salt. Thanks to the yuki-sarashi and maturation processes, kanzuri exhibits a multi-layered, crisp, and invigorating taste, which makes it coveted by prominent chefs around the world today. Compared to the 3 year aged Kanzuri Chili Paste, this one has twice the aging period, resulting in a deeper, milder, and more refined taste. With a gentle spiciness, rich umami, and a refreshing citrus accent, even a tiny amount of Kanzuri Chili Paste - 6 Year Aged can add a substantial kick to any dish. Not only does it complement Japanese cooking but also many other cuisines as well, including Italian, French, American, and Chinese. Only 100 bottles are produced each year, so it’s truly a rare treat.</p>
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<p>With a gentle spiciness, rich umami, and a refreshing citrus accent, even a tiny amount of Kanzuri Chili Paste - 6 Year Aged can spice up any dish. It is so versatile that not only does it complement Japanese cooking but also many others as well, such as Italian, French, American, 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, tacos, and curries. Its robust and refined taste goes equally well with sophisticated dishes such as wagyu steaks and fluke carpaccio. If you mix it with other sauces or condiments, you can even create your original spicy sauces! 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, try mixing 3 parts soy sauce, 2 parts sugar, 1 part mirin with 1 part kanzuri. This sauce is great with grilled and sautéed dishes.</p>
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<p>Red Pepper, Rice Malt, Yuzu, Salt.</p>
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