Fermented Chilli Paste (Kanzuri)

Fermented Chilli Paste (Kanzuri)This 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

Perfect for finishing a dish and enhancing flavours

The handle is removable

The large planter creates a larger planting hole than the bulb planter

This Ponzu is a citrus soy sauce but with a Dashi forward flavour

The handle has a protective steel collar below the axe head and circular grooves towards the end for an extra firm grip

which are specially designed to cut along the grain of the wood fibres)

as they help sauces cling to the pasta more effectively

Excellent for in-lawn weeding

colourful metal twist lids

It has a rich

They can be used to remove knobs (knuckles) up to 6mm – 8mm in size

The straight sides make the jar suitable for freezing