【47 Hakko Niigata】新潟のかんずり Kanzuri 〜雪原に咲く赤い花秘伝の唐辛子の発酵レシピ〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,

長野との県境にある雪国、妙高一帯でのみつくられる唐辛子の発酵ペースト。唐辛子を雪原に撒いて雪のなかで発酵させる「雪さらし」の光景は、地域の風物詩となっている。元々はただの唐辛子の塩漬けだったのが、軒先に干した唐辛子がたまたま雪のなかに落ちて、拾って食べてみたらしんなりとして美味しかったところから発展したという。長期間唐辛子を熟成させて最後はペースト状の調味料とし、鍋や麺類に使って身体を暖める。発酵文化はその土地の気候風土のシンボル。それを体現するのがこのかんずりなのだ。

The red flower blossoming out of the snowfields. An exotic red pepper fermentation recipe
Kanzuri is a red pepper paste found only in the area near Myoko, in snow country bordering Nagano. The sight of red peppers scattered over the snowfields for “snow exposure” is an icon of the region. It is said that in the past the people of the region would merely preserve the peppers with salt, but that by chance some peppers that were being dried outside fell in the snow. Upon trying the fallen peppers, the soft, delicious flavor was discovered. By allowing the peppers to mature for a long time, they eventually become a seasoning paste, which warms the body when used with nabemono (Japanese style hotpot cooking) or noodle dishes. Fermentation culture is a symbol of each region’s climate and natural features, and kanzuri is the embodiment of that culture.

どう作って食べるか / HOW TO MAKE & EAT

❶夏~秋に収穫した唐辛子を1~2ヶ月ほど塩漬けにする。
❷塩漬けしてしんなりした唐辛子を数日間雪にさらす。
❸唐辛子を柚子や麹、塩と混ぜて味噌状に漬け、2年ほど発酵・熟成させる。
❹熟成したものを野外に置いて味を落ち着かせ、最終的にペースト状の調味料として出荷する。

❶Cure with salt for one or two months the red peppers harvested from summer to fall.
❷Scatter the now softened red peppers on the snow and leave them for several days Mix the peppers with yuzu or koji and salt and pickle until it resembles miso.
❸Allow it to ferment and mature for around two years.
❹Leave the matured paste outdoors to settle, then market it as a paste seasoning.

鍋物や麺類などに調味料として
肉類や丼ものの隠し味として
As seasoning for nabemono or noodle dishes
As the secret ingredient in meat and rice bowl dishes

食べられている地域 / Regions where it is eaten
妙高をはじめ新潟県周辺
Myoko and all throughout Niigata Prefecture

微生物の種類 / Types of microorganisms
乳酸菌類、麹菌、その他細菌類など
Koji-kin (Aspergillus oryzae), lactic acid bacteria, A rare variety of wild lactic acid bacteria.

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