“Kanzuri,” a spicy chili pepper and yuzu mixture, has been a registered trademark of Kanzuri Co. in Myoko, Niigata Prefecture, since 1966. But the name has gone on to become a rather generic term for red chili pepper paste from the region. People craving a taste may need to be a little patient, however, as the regional condiment takes three years to ferment — but it is worth the wait. Kanzuri is also the perfect ingredient to use if you want to give your meal a kick. Click on the link in our bio for a recipe for spicy shrimp and mushroom pasta with kanzuri. 📸 Makiko Itoh
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