Introducing Karazo: Three-Year Aged Fermented Spicy Seasoning from Oku-Tajima, Japan A New Depth of Flavor from Japan’s Oku-Tajima Region, Now Available for the French and European Market Karazo is a unique fermented spicy seasoning crafted in the pristine highlands of Shodai Village, Kami Town, Mikata District, Hyogo Prefecture, Japan. This artisanal product undergoes over three years of maturation, combining a rich, complex heat with deep umami, created through the careful fermentation of three limited, locally sourced ingredients. Made with organic, pesticide-free “Tenku no Togarashi” (Heavenly Chili Peppers), Mikata rice koji from locally grown rice, and naturally brewed soy sauce made from environmentally-conscious Kounotori soybeans, Karazo is a testament to traditional Japanese craftsmanship and sustainable farming. It is a perfect addition to sophisticated European kitchens looking to explore new layers of flavor and authenticity. The Secrets Behind Karazo’s Flavor: Three Carefully Selected Ingredients and Over Three Years of Fermentation 1. Tenku no Togarashi — Rare Organic Green Chili Peppers Grown in High-Altitude Terraced Rice Fields The “Tenku no Togarashi,” or Heavenly Chili Peppers, are cultivated organically and without pesticides in the terraced highlands of Shodai Village, nestled within Oku-Tajima’s rich natural environment. Harvested early while still green, these peppers are fermented and aged to preserve their fresh, vibrant heat and grassy aroma. This unique terroir — the clean mountain air, fertile soil, and careful cultivation — produces a chili pepper with a refreshing spiciness and deep complexity unlike any other. 2. Mikata Rice Koji — The Traditional Fermentation Catalyst from Local Rice The rice koji used in Karazo is made in-house from premium Mikata-grown rice. This koji initiates the natural fermentation process, converting starches to sugars and developing rich umami. Its delicate sweetness and mellow flavor balance the chili’s heat, creating a harmonious depth that distinguishes Karazo from typical hot sauces or chili oils. 3. Naturally Brewed Soy Sauce from Kounotori Soybeans — Environmentally Friendly and Flavorful The soy sauce base for Karazo is brewed from Kounotori soybeans, named after the local stork species whose habitat is protected through sustainable farming practices. This naturally brewed soy sauce adds a deep savory backbone and complex aroma that perfectly complements the fermented chili and rice koji. Its slow fermentation enriches the overall flavor profile, delivering a multi-layered taste experience. Over Three Years of Maturation: A Symphony of Spiciness and Umami Japanese fermented chili paste Three-year aged chili seasoning Organic green chili fermented condiment Tenku no Togarashi Japanese chili Naturally brewed soy sauce seasoning Traditional Japanese fermented foods Sustainable agriculture Japanese product Oku-Tajima specialty product Artisanal hot chili sauce