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Kanzuri

From Wikipedia, the free encyclopedia

Kanzuri
A jar of kanzuri on display at aMarukai MarketinWest Covina
TypePaste
Place of originJapan
Region or stateNiigata Prefecture
AssociatedcuisineJapanese

Kanzuri(Hàn(かん)Tạo(ず)Lí(り),[kaɰ̃zɯɾi]KAHN-zoo-ri)is a type of Japanese fermented chili paste manufactured inNiigata Prefecture.Originally a traditional condiment from theJōetsu region,the name "kanzuri" was trademarked in 1966 by the Kanzuri, Co. Ltd. ofMyōkō,the sole maker of the product.

Description

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Kanzuri is a chili paste with a bright red color.[1]Its texture and flavor are similar to that ofyuzu koshō,which is prepared with the identical principal ingredients, but kanzuri has a milder flavor that is sweeter and less salty.[2]The flavor of kanzuri is also comparable to that ofTabasco sauceordoubanjiang.[3]

Production

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The process to make kanzuri typically takes approximately three to four years. The ingredients used aretōgarashi,yuzu,salt, andkōji mold.[4]

Production begins in April of the first year with the planting of the tōgarashi used for kanzuri.[4][5]The particular cultivar used for the making of kanzuri is known as S-30; it is locally grown and about three times larger than other tōgarashi.[6]These S-30 tōgarashi are harvested in the summer. The crop is rinsed with sea water, ground with yuzu and kōji mold, then left to ferment in barrels. In June or July, prior to the onset of peak summer heat, the barrels of fermenting tōgarashi are exposed to the air. This takes place from August until November.[5]During the coldest part of the year, typically around 20 January, the tōgarashi are then laid out on snow to dry for several days in a traditional process known askanzarashi[ja]oryukisarashi(Japanese:Tuyết さらし).[3][7]This is repeated several times until March. Exposure to the snow increases the potency of the tōgarashi's flavor[1]and removes excess salt and bitterness.[5]This process is repeated each year, after which the kanzuri is bottled and shipped to market.[5]

Different varieties of kanzuri may take longer to ferment, with one variety taking as long as six years.[4]

Kanzuri was trademarked by Kanzuri, Co. Ltd. ofMyōkō, Niigatain 1966, who later also trademarked the name in China, South Korea, and the United States.[5]They are the exclusive makers of kanzuri.[5]

Uses

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Traditionally, people from theJōetsu region,which is known in Japan for its heavy snowfall, used kanzuri as a condiment that was thought to help warm up body temperature.[1]

Today, kanzuri is used in a wide variety of dishes, including ramen, miso soup, yakiniku,nabemono,nattō,and pasta.[1][2]It can also be dissolved intowasabiortare,as well as be eaten as a complement totsukemono.[6]It is also used as a seasoning in snacks includingkaki no tane,[8]senbei,[9]Kappa Ebisen,[10]instant yakisoba,ramen,[11]andchorizo.[12]

According to Tōjō Kuniaki, the current president of Kanzuri, Co. Ltd., restaurateurs and chefs in Japan often use kanzuri as a "great supporting actor" and "secret ingredient" in their dishes. They have reported to him that kanzuri helps to mitigate the oiliness of a dish or to brighten its flavor.[6]

History

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Folk tradition in the Jōetsu region ascribesUesugi Kenshin(pictured)with the local introduction of the tōgarashi used for kanzuri.

Local legend in Jōetsu ascribes the origin of kanzuri toUesugi Kenshin,who is said to have introduced tōgarashi to the region fromKyoto.Kanzuri was originally made by grinding tōgarashi together withmiso paste.[1]

The modern manufacturing of kanzuri began after thePacific War.At the time, traditional food culture was rapidly disappearing in Japan, which during itspostwar economic surgebecame Westernized. Tōjō Kuniji, the founder of what later became the official maker of kanzuri, deplored the situation, and told his son that he had to protect the heritage of kanzuri.[6]He began to research methods of making kanzuri and sought to replicate homemade kanzuri for the domestic market. After graduating high school, his son Kuniaki joined him in his efforts.[6]

A breakthrough came when Kuniaki was sent to the United States as part of an agricultural study-abroad program for his university. As he and his fellow students dined on steak on one occasion, he procured a jar of kanzuri that he had brought with him from home. He invited others to try it and their positive reaction strengthened his resolve to popularize kanzuri. When he returned, he co-founded Kanzuri, Co. Ltd. in Myōkō with his father and trademarked the name "kanzuri".[6]

Local elderly women were recruited to help with the manufacturing of kanzuri and produce the right flavor.[3]At first, he sold his kanzuri door-to-door to neighbors.[6]Although his efforts were derided at the time, kanzuri became popular and the company a success. It currently makes approximately 20 tons of kanzuri per year.[3][6]

Both kanzuri and the process of yukisarashi have become popular tourist attractions in Myōkō.[3][6]

References

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  1. ^abcde"かんずり".うちの hương thổ liêu lý(in Japanese).Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  2. ^ab"Special Condiment from Niigata: Kanzuri".Toiro Kitchen & Supply.Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  3. ^abcde"Visit the ingredients (4) Kanzuri, fermented red chili, spread on the snow".Village to Table Stories.February 2016.Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  4. ^abc"Tân tả の điều vị liêu “かんずり” を lặc しもう. Nhất tự に vị わいたい nhật bổn tửu も thiệu giới ".Kubotaya(in Japanese). 24 November 2020.Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  5. ^abcdefNakagawa, Y. (28 May 2020)."Tân tả sinh まれの “かんずり” とは? Nhất gia にひとつの vạn năng điều vị liêu! ".macaroni(in Japanese).Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  6. ^abcdefghiShimada, Hiromi (20 January 2016)."Thế giới でも trân しい đường tân tử の phát diếu thực phẩm “かんずり”. Liêu lý を tuyển ばず sử える vạn năng điều vị liêu の lí へ! ".ぐるたび(in Japanese).Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  7. ^"Tuyết quốc の phong vật thi “かんずり” トウガラシの tuyết さらし ( tân tả huyện diệu cao thị ) ".Yukiguni Journey(in Japanese). 21 January 2021.Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  8. ^"かんずりコラボ thương phẩm “Quy điền の thị の chủng tân tả danh sản かんずり vị” toàn quốc phát mại スタート! ".Joetsu Myoko Town Joho(in Japanese). 16 July 2022.Archivedfrom the original on 9 December 2022.Retrieved9 December2022.
  9. ^"｢かんずり” sử った mễ quả tam hạnh chế quả と quy điền chế quả から toàn quốc phát mại ".Thượng việt タウンジャーナル(in Japanese). 20 December 2021.Archivedfrom the original on 10 December 2022.Retrieved9 December2022.
  10. ^"Tân tả の vị 『かっぱえびせん かんずり vị 』7 nguyệt 13 nhật ( nguyệt ) phát mại dữu tử の hương りが dẫn き lập てる tân vị と chỉ みが “やめられない, とまらない♪” ".PRTimes(in Japanese). 13 July 2020.Archivedfrom the original on 10 December 2022.Retrieved9 December2022.
  11. ^"“Minh tinh チャルメラ tân tả かんずり ゆず hương る chỉ tân まぜそば” “Minh tinh チャルメラどんぶり tân tả かんずり chỉ tân みそラーメン” (11 nguyệt 4 nhật phát mại ) ".Minh tinh thực phẩm(in Japanese). 17 September 2019.Archivedfrom the original on 10 December 2022.Retrieved9 December2022.
  12. ^"【うちごはん】 tân tả の “かんずり” が ẩn し vị! あらびきジューシーで phong かな tân vị が mỹ vị しい mễ cửu “チョリソー” ".ぴんちょすの chiểu tân ライフ(in Japanese). 23 June 2021.Archivedfrom the original on 10 December 2022.Retrieved9 December2022.
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