To make Kanzuri, red chili peppers are harvested, salted and left to begin fermenting in the snow. The peppers are then mixed with the other ingredients and aged for three years to produce the finished paste. The taste is somewhat similar to yuzu koshu, which is also a mixture of red (or green) chili peppers, yuzu, and salt, but Kanzuri contains less salt and has a more rounded flavor.
Serving Suggestions: Use kanzuri for grilling dishes, hot pots, or for sashimi dishes.