{"id":34673,"date":"2025-01-22T10:08:21","date_gmt":"2025-01-22T01:08:21","guid":{"rendered":"https:\/\/www.yukiguni-journey.jp\/?p=34673"},"modified":"2025-01-22T10:08:21","modified_gmt":"2025-01-22T01:08:21","slug":"%e5%86%ac%e3%81%ae%e9%a2%a8%e7%89%a9%e8%a9%a9%ef%bc%81%e3%81%8b%e3%82%93%e3%81%9a%e3%82%8a-%e3%83%88%e3%82%a6%e3%82%ac%e3%83%a9%e3%82%b7%e3%81%ae%e9%9b%aa%e3%81%95%e3%82%89%e3%81%97%e6%96%b0%e6%bd%9f","status":"publish","type":"post","link":"https:\/\/www.yukiguni-journey.jp\/en\/34673\/","title":{"rendered":"A winter tradition! Exposing the raw material for kanzuri, Capsicum annuum, to the snow (Myoko City, Niigata Prefecture)"},"content":{"rendered":"

Sweet with no artificial flavors!<\/h2>\r\n

On the 20th, one of the 24 solar terms, \u201cDaichan,\u201d work began on exposing capsicum, the raw material for Kanzuri, a spicy seasoning produced in Myoko City, to the snow.<\/p>\r\n

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Peppers are first exposed to snow on the day of \u201cDaikan,\u201d the coldest day of the year each year.<\/p>\r\n

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The event is usually held near the company’s office in the Arai area, but due to light snowfall, the first day was rented at the Ikenodaira Onsen Alpine Bric ski resort for the third year in a row.<\/p>\r\n

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On the first day, the 20th, three employees of a company that produces \u201ckanzuri\u201d spread 640 kilograms of this year’s harvest, which had been pickled in salt, on the snow.<\/p>\r\n

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Capsicum annuum grows well with enough rainfall before summer, and the large ones are about 30 cm long. The peppers are exposed to snow for three to four days, which removes the acrid taste and makes them taste sweeter.<\/p>\r\n

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Photography enthusiasts gathered at the venue to capture the winter season with their cameras, clicking their shutters.<\/p>\r\n

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Foreign tourists visiting the ski resort also experienced the snow-sledding.<\/p>\r\n

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Tourist from Canada
\r\nI’ve never seen or heard of this before. Throwing peppers is interesting. It’s wonderful. It’s great that the general public can experience it too.<\/p>\r\n

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Tourist from Canada
\r\nI have been to Japan many times over the past 20 years. Especially to Myoko. Kanzuri goes well with fried fish, fish, miso soup, steak, and everything else. I buy kanzuri at convenience stores and bring it back to Canada.<\/p>\r\n

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The work will continue until the end of next month. After the capsicum are removed from the snow, they are rinsed in the factory, mixed with yuzu, salt, and rice koji, and aged for 3 to 6 years.<\/p>\r\n

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Kanzuri Tojo, President
\r\nThe rain fell just right before summer, and the capsicum turned out to be large. We would like to promote it not only locally but also throughout Japan as a souvenir of Myoko City.<\/p>\r\n

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A one-week campaign offering hot pots and dishes with kanzuri is being held at about 20 inns and restaurants in the Ikenodaira Hot Springs area from January 20 to 26. In addition, on Sunday, January 26, an event will be held at the Ikenodaira Onsen Alpine Bric Ski Area, where visitors can try their hand at peppering with snow and where a limited number of 400 people will receive kanzuri (dried bonito peppers).<\/p>\r\n

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Kanzuri\u201d can be purchased at Yukiguni Shoten’s e-commerce siteup\u2191\u2191<\/strong><\/p>\r\n

Ikenodaira Onsen Alpenbric Ski Resort<\/h2>