Premium Aged Condiment from Niigata: Kanzuri Premium (6-Year Aged)
Kanzuri is a traditional fermented chili paste made by a family-run producer in the snowy town of Myoko, Niigata. For generations, the makers of Kanzuri have followed the same time-honored methods to create this one-of-a-kind condiment that balances spice, citrus, and deep umami. The process begins with local togarashi peppers, which are salt-marinated and then spread across snowy fields in winter—a unique step called yuki-sarashi that removes bitterness and mellows the flavor while enhancing natural sweetness. The peppers are then blended with yuzu peel, rice koji, and salt and aged for years to develop their rich complexity.
Refined Through Twice the Aging — A Rare and Deep Expression
This 6-year aged version is an elevated form of the original 3-year Kanzuri already loved by TOIRO customers. With twice the aging time, it gains a more mellow heat and remarkably smooth finish, deepened by layers of savory umami and brightened by the citrusy lift of yuzu. The flavor is bold yet refined, making it suitable not only for traditional Japanese dishes but also for international cuisines — from grilled wagyu and sashimi to risotto, pasta, or even tacos. Only 100 bottles of this premium batch are produced each year, making it a rare and treasured treat.
How to Use Kanzuri Premium (6-Year Aged)
Even a small amount can completely transform a dish. Enjoy it as a dipping sauce with sashimi, yakitori, gyoza, or oden hot pot. Add it to rice bowls, miso soup, noodle dishes, or grilled fish. Blend it into mayonnaise for fried dishes or vegetable sticks. It also works beautifully in fusion sauces — try it with soy sauce, sugar, and mirin for a sweet-savory glaze. For a personal favorite: mix it with shoyu and use it to dip tuna sashimi. Its versatility extends across cuisines, and its nuanced spice makes it a mainstay for daily meals or special occasions.
Enjoy Together with the Original Kanzuri
We recommend having both the 3-year and 6-year aged versions on hand. The original 3-year Kanzuri has a brighter, sharper kick and pairs well with everyday dishes, while the 6-year version offers a deeper, rounder flavor that shines in more refined preparations. Comparing them side by side brings out the layered differences and opens up new ways to enjoy both.
Comments by Naoko:
"I have been a big fan of Kanzuri for many years. I love it so much that I even have visited them to participate in the "chili spreading" work on a very snowy day in Myoko, Niigata. When I do a donabe hot pot dinner with 3 - 4 people, we can easily finish a bottle of it to enjoy with hot pot. Besides enjoying it straight as a condiment, I also like to mix it with soy sauce to serve as a dipping sauce for sashimi (especially with tuna), dumplings, etc. This is a must item in my home always."
Mrs. Donabe's Recipe Suggestions
Tofu & Spinach Hot Pot
Donabe Smoked Sausage, etc.
Kanzuri Yuzu Sauce
Cold Ramen with Spicy Pork & Sesame Dipping Broth
Curry & Tamari Flavored Vegetable Yakisoba Noodle
Oyster Sauce Flavored Steam-Fry Pork Yakisoba Noodle
Avocado Sashimi
Tuna Hot Pot
Shrimp Wonton Hot Pot
Miso Butter Hot Pot with Salmon and Pork
Mabo Tofu
Black Cod Sukiyaki with Grated Daikon
Sea Bream Shabu Shabu
Salmon Stew in Sake Miso Tomato Sauce
