Fermented Chilli Paste (Kanzuri) PASTRY BRUSHES Use between eight and twelve

Use between eight and twelve stigmas to colour one cup of rice

meaning less sticking when making sauces

continuing a long-standing tradition in the Modena region

Usukuchi soy sauce is mainly used in the Kansai region

This makes it perfect for dishes that require strong flavours or thick sauces

Fermented Chilli Paste (Kanzuri) PASTRY BRUSHES Use between eight and twelveThis fermented chilli paste (called Kanzuri after the family who produces this paste) is made by the artisan producer Tojo in an alpine region of Niigata Prefecture. Peppers are salt marinated for several months after harvest, then come winter they are spread over the snow and left for 3 4 days to begin fermenting before being mixed with other ingredients. This process removes the excess bitterness and saltiness from the pepper, while increasing the