Yuzu kosh¨, a citrusy, spicy paste made with chili peppers and the yuzu citrus fruit that is a speciality of Kyushu in southern Japan, has become overseas in the past few years. But there¡¯s another deserving spicy chili pepper and yuzu mixture that is not as well known: kanzuri.
Unlike yuzu kosh¨, which is made in the summer months when green, unripe yuzu and green chili peppers are both available, and is ready to eat in about a week, kanzuri takes three years to fully mature.
The kanzuri product has been a registered trademark of in Myoko, Niigata Prefecture, since 1966, although it is so familiar to consumers, especially in Niigata itself, that it has become a rather generic term for red chili pepper paste from the region. According to the company, the condiment may originate from a hot chili pepper paste consumed by the armies of the legendary 16th-century warlord Uesugi Kenshin.
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