Jul 16 (Paolo fromTOKYO) - The hot sauce is made with an original blend of Premium Kanzuri chili paste aged 6 years for a deeper umami, locally grown Carolina Reaper Peppers for that extra fire and shoyu Japanese soy sauce.
The hot sauce crafting process is performed by local artisan’s so they can only craft small batches of about 1200 bottles at a time but this guarantees the utmost attention to detail and an unrivaled taste experience. The hot sauce will be released in limited batches, so get it while it's still available.
A day in the Life of Japanese Hot Sauce Maker in Myoko Niigata Japan. This is the working hours at a local Japanese hot sauce producer outside of Tokyo which shows the Japanese office culture for the area. He works at Kanzuri, a family-owned small batch producer of a one-of-a-kind fermented chili paste, also named Kanzuri, it’s original form dating back more than 400 years as the Niigata people carried it into battle as a way to supplement their nutrition and warm their bodies. Still undiscovered by much of the world, this spicy umami-rich ingredient is widely-known among culinary experts and chefs throughout Japan. And…Kentaro has been working tirelessly for this company for the last 9 years in sales, along with 18 other artisan and staff to make it all happen. And today is special, because I also get to introduce to all of you my first ever Japanese hot sauce made only in Japan at Kanzuri's Niigata small family owned factory.
