Kanzuri is a traditional fermented chilli paste made for centuries in Japan. The chillies are picked in sea salt, then 'bleached' in the snow for 3-4 days to remove bitterness and some heat. The seeds that fall are used as the next years chilli plants. The chillis are then blended with koji-rice and yuzu and put into barrels, where the temperature is allowed to rise and fall with the seasons. 3 (or as many as 6) years later the result is citrusy, delicately spicy paste that combines real umami with a subtle heat. Makes a great alternative to wasabi and is a delicious condiment to add to soups, Ramen, Yakitori and roast meats.