Wafu gekikara sauce “Kaminari” red, (和風激辛ソース 雷 赤)
Ingredients: Soy sauce (including wheat soybeans), habanero, kanzuri (pepper, citron, yuzu, salt)
FERMENTED RED PEPPER SEASONING, “KANZURI” THAT IS UNIQUE IN THE WORLD.
Passing winter with eating hot, spicy food is one of the options to enjoy the weather. In “Myoko” (妙高) city of Niigata prefecture, there is a perfect seasoning called “Kanzuri” (かんずり). It is fermented red pepper seasoning which takes 3 years to complete. Salted red peppers are exposed on snow to remove harshness and mixed with Japanese citrus and malt for fermentation. It is used in various Japanese cuisine such as “Nabe” (Japanese pot cooking), ra-men, miso soup, natto, and even as a seasoning instead of wasabi.
The fermented red pepper seasoning is made by a company, “Kanzuri”. Since it takes years for the product to be completed, the company had been facing financial difficulties. Yet they are very particular about the main ingredient, red pepper. Kanzuri have never dipped their hands into cheaper oversea’s red peppers and instead, grow red peppers on their own to maintain product quality. Kanzuri has now become deep-rooted popular product sold Japan-wide. This time, I’d like to introduce the “kanzuri” and extremely hot sauce made with it.
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