Food

Day in the Life of a Japanese Hot Sauce Maker

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.

Japan Names 40C-Plus Days

Japan already classifies days with highs of 30C or above as manatsubi (midsummer days) and those reaching 35C or above as moshobi (extremely hot days). It has now introduced a new term for days when temperatures climb to 40C or higher.

Father Admits Killing and Body Abandonment in Kyoto

Police investigating the death of an 11-year-old boy whose body was found in a forest in Kyoto Prefecture believe his father moved the remains between several locations over a number of days in an apparent attempt to conceal the crime.

Strong Typhoon Raises High Surf Risk for Pacific Areas of Japan This Weekend

A large and powerful Typhoon No. 4, internationally named Sinlaku, was located near the Mariana Islands and moving north-northeast as of the latest update. The storm is expected to gradually shift its course eastward and pass southeast of the Ogasawara Islands around April 18, before making its closest approach around April 19.

Japan to Release 50 Million Stockpiled Medical Gloves

Japan will release around 50 million stockpiled medical gloves from next month as concerns grow over shortages of medical supplies linked to tensions in the Middle East, Prime Minister Sanae Takaichi said.

Tateyama Kurobe Alpine Route Fully Reopens

The Tateyama Kurobe Alpine Route connecting Toyama and Nagano fully reopened on April 15th, marking the start of the spring tourism season along one of Japan’s most celebrated mountain routes.

MEDIA CHANNELS

MORE Food NEWS

Is Silk Tofu Rich in Vitamins?

As temperatures rise and early signs of summer begin to appear, chilled tofu is once again gaining attention, with silken varieties offering a lighter, vitamin-rich option while firm tofu provides higher protein and calcium for building strength.

Black Market Legacy Shapes Osaka’s Bustling Backstreet Dining Hub

A dense maze of narrow alleys packed with small eateries continues to define the area known as Ura-Tenma, located just north of JR Tenma Station, preserving the postwar legacy of a black market that once stood on the site.

We Asked Tokyo Taxi Drivers Where To Eat

Japan byFood was challenging Shizuka to ask taxi drivers in Tokyo for food recommendations! The result? SO many hidden food spots in Shibuya and Shinjuku beyond the tourist trap and definitely affordable – we even found a legendary ramen spot for only $7. (Japan by Food)

Tighter Visa Rules Raise Fears for Curry Restaurants Across Japan

Japan tightened its "Business Manager" visa requirements in October 2025, prompting growing concern among foreign restaurant owners who fear the changes could force them out of business.

Forget the Robot Restaurant. THIS Is Tokyo's New Must-Do Experience!

Japan by Food featuring Shizuka takes you deep into the heart of Kabukicho to witness the rebirth of an icon. (Japan by Food)

This Tokyo Omakase Is Only $95… Worth It?

Tokyo has no shortage of great restaurants… but this one really surprised us. Tucked away in Akasaka, Keica is a modern fine dining restaurant where the chef blends Japanese techniques like fermentation, aging, and charcoal grilling with subtle Italian influences. (TabiEats)

Natto Exports Triple in Eight Years as Global Demand Surges

Natto, a traditional Japanese staple often eaten with rice, is gaining popularity not only in Japan but increasingly overseas, with exports rising sharply as global consumers embrace its health benefits.

Broccoli Added to Japan’s List of Designated Vegetables

From April 1, broccoli has been newly designated as a “specified vegetable” by Japan’s Ministry of Agriculture, Forestry and Fisheries, marking the first addition to the category in years as authorities move to stabilize supply and prices of a staple increasingly central to Japanese diets.

< 2 3 4 5 >