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Photo Journal: Spicing up winter

(Mainichi)

Employees of spice and seasoning maker Kanzuri Co. toss chili peppers onto the snow in Myoko, Niigata Prefecture, on Jan. 21, 2016. The peppers, harvested last summer and autumn, are salt-pickled before being left on the snow for three to four days. It's believed that leaving them on the snow draws out the peppers' more astringent taste and enhances their sweetness. Once they're collected again, the peppers will be mixed with yuzu citrus fruit and other ingredients and aged for about three years before finally going on sale. (Mainichi)

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