This week we are talking peppers. No, we have not transmogrified into voluble versions of those slivery red and green things, although our passions are usually hot and comments occasionally acerbic. We are referring to those fruits that are widely considered to be vegetables and eaten as such. If that is a bit confusing, the subject is further complicated by the fact that among Anglophone countries there are often differing terms used for this foodstuff. Perhaps this should not be surprising, considering the etymology of one of those words; i.e., “pepper.” When this Central and South American native son was first discovered by outsiders, some erroneously believed that it was black pepper!
Okay, okay, so where are we taking this? First of all, the picture above should dispel any ambiguity some of our readers might have about what is being discussed. Yes, it is “the hot one,” which is a very popular condiment in at least all of the countries that we have ever visited. Second, our readers should know about Kanzuri Co., Ltd., a Niigata-based firm that produces chili-based condiments. We tasted two of them—Kanzuri Chili Paste and Kanzuri Premium [chili paste]. Sensory evaluations follow.
These products can be used to enliven many dishes, from instant ramen to cold tofu to…; well, actually they are too numerous to list here. We encourage you to explore the possibilities on your own! “Kanzuri Chili” contains chili pepper, koji, yuzu, and salt. It is “aged/fermented for 3 years,” according to a company flier. In our estimation, you just can’t go wrong with those ingredients. This is a very complex condiment, which you will probably put at the top of your list of chili-based products UNTIL you taste “Kanzuri Premium,” which is aged for six years. The richness of this product just has to be experienced to be believed!
No preservatives or additives are used in these chili pastes, which is another big plus!
Link: https://www.kanzuri.com
Drinking Japan 