Myoko Kanzuri
At a glance
| Name | Myoko Kanzuri (Kanzuri) |
|---|---|
| Prefecture | Niigata |
| Region | Chubu |
| Type | Fermented chili and yuzu seasoning |
What is it?
Kanzuri is a fermented Niigata condiment made from chili, yuzu, koji and salt.
History and local context
In Myoko, salted chilies are traditionally spread over snow before a long fermentation.
How to enjoy it
Use a small amount with hot pot, grilled meat, sashimi or noodles.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Myoko Kanzuri from?
It is associated with Niigata, in the Chubu region of Japan.
What kind of food is Myoko Kanzuri?
This guide classifies it as fermented chili and yuzu seasoning. See the overview for its defining ingredients and texture.
Can I order Myoko Kanzuri online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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