【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,


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


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.

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
Myoko and all throughout Niigata Prefecture

微生物の種類 / Types of microorganisms
Koji-kin (Aspergillus oryzae), lactic acid bacteria, A rare variety of wild lactic acid bacteria.

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