Part 2 of 5 course chef tasting menu [$145]

Kanzuri is a type of fermented chili paste that originates from the Niigata prefecture. It is a one of the traditional snow foods of Niigata. The inaccessibility of the prefecture gave birth to this technique - burying vegetables under the snow. It is said to result in a unique flavor.

How kanzuri is made - the harvester peppers are pickled in sea salt then fermented in snow to remove salt, bitterness and heat from the peppers. Then, these peppers are collected and mixed with koji, yuzu peels and salt then aged for at least 3-6years. This results in a citrusy, delicately spicy paste that brings a multi layer of flavors with just the right amount of heat.

For this dish, the risotto is made with aged Carnaroli rice and kanzuri. We were told that the aging process sweetens the rice and changes it’s texture. True enough, it was really tasty! The essence from the Carabinero prawns really catapulted the dish into goodness. Was almost moved to tears 😂🤤

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