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This is made in NIGATA prefecture. The process is salting red chilis for 4 months, then the chilis are laid out on fresh white snow for 3-4 days to remove bitterness. After seasoning with salt, Yuzu and rice Koji then fermenting for 3 years. Once a year, mix and create air into the chilis for making a nice flavor and fermentation process. This product can be paired with raw fish instead of using soy sauce. It can also be added to soup or used to create own sauce. This elevates deep umami flavors in your cooking.
ingredients Red Chili, Salt, Yuzu and Rice Koji
40g/70g
This is made in NIGATA prefecture. The process is salting red chilis for 4 months, then the chilis are laid out on fresh white snow for 3-4 days to remove bitterness. After seasoning with salt, Yuzu and rice Koji then fermenting for 3 years. Once a year, mix and create air into the chilis for making a nice flavor and fermentation process. This product can be paired with raw fish instead of using soy sauce. It can also be added to soup or used to create own sauce. This elevates deep umami flavors in your cooking.
ingredients Red Chili, Salt, Yuzu and Rice Koji
40g/70g