Kanzuri Nori is a flavored-roasted seaweed made of only “Kanzuri” (red chili pepper paste) and “Hatsuzumi Nori” (first seasonal seaweed harvest), which is a product with no additives or preservatives.
Kanzuri is a totally unique fermented red chili pepper paste condiment originally made in Myoko City in Niigata Prefecture, which is known for its annual heavy snowfall. The red chili peppers are fermented for over three years and the unique aroma and flavor are created based on a very traditional method that has been handed down for over 400 years.
Among gourmets and even chefs, Kanzuri chili pepper paste is acclaimed as one of the best flavor-enhancing condiments from Eastern Japan, while “yuzu kosho” (citrusy spicy paste) is a condiment representing Western Japan.
This product is Hatsuzumi Nori rich in minerals and nutrients from the Onizaki fishing port town, seasoned with Kanzuri red chili pepper paste using the company’s original method. In order to accentuate the quality of the raw materials, the company uses a “three times roasting method,” with their craftspeople paying close attention to roasting the nori seaweed sheets one by one.
Kanzuri Nori is a result of two years of trial and error and is a special product that only Yamayo Sakakibara can produce. It is the company’s desire that people try the one and only unique taste of the product, which combines the spicy taste of Kanzuri red chili pepper paste; the aroma of yuzu; and the rich sweetness and scent of the sea of Hatsuzumi Nori.
Yamayo Sakakibara is a seaweed wholesaler founded in 1885. The company has been providing carefully selected seaweed sheets. In order to deliver delicious seaweed to many dining tables, the company will continue to preserve traditions and challenge new possibilities.