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Sauces and condiments from Myōkō
Kanzuri is a red chilli paste from snowy Myōkō in Niigata. Salted local chillies are laid out on the snow for a few days in the coldest part of winter, then ground with rice koji, yuzu and salt and left to ferment for three years.
| Red chillies | Grown in Myōkō by the maker and by contract farmers, from seed the maker has saved for years[kanzuri-co][maff-kanzuri] |
| Rice koji | [maff-kanzuri] |
| Yuzu | [maff-kanzuri] |
| Salt11 % | [maff-kanzuri] |
| Starter | rice koji |
Total time across the recorded steps: 3 years
What changes: Starting material: ripe red chillies from local farms
Output: ripe red chillies.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kanzuri is a red chilli paste from snowy Myōkō in Niigata. Salted local chillies are laid out on the snow for a few days in the coldest part of winter, then ground with rice koji, yuzu and salt and left to ferment for three years. Made in 5 steps over 3 years. The longest step, ferment and mature, takes 3 years (MAFF). Salt is 11 % (MAFF).
| Main step | 3 yearsReported[maff-kanzuri][jt2026] | Ferment and mature |
|---|---|---|
| Salt | 11 %Reported[maff-kanzuri] | Grind and mix with koji, yuzu and salt |
Yuzukoshō is a fresh salted chilli and yuzu-peel paste. Kanzuri adds rice koji, bleaches the salted chillies on snow first, and ferments for three years.
The MAFF recipe uses 11 % salt and a three-year ferment.
Every number is labelled with how it is known. How this atlas is made
Legend says the warlord Uesugi Kenshin brought chillies from Kyoto and gave them to the farmers. At first the paste was simply ground chilli mixed with miso. It was eaten to warm the body in this very snowy district.
