Chili peppers grown in Myoko City, Niigata Prefecture are put out in the snow to help mellow their spiciness. Next, they’re mixed with rice koji, yuzu citrus, and salt, then fermented and matured for three years to make this spicy traditional seasoning. The mild heat from the peppers, the depth and richness from the rice koji, and the fragrance from the yuzu citrus make it great for all sorts of dishes.

• 15min. by taxi from Joetsumyoko Sta.
• +81-255-72-3813
• 437-1 Nishijo, Myoko city, Niigata
• 9:00-17:00
• Sun. and Holidays (occasionally also closed Sat.)
• Website