Kanzuri is a traditional fermented chile paste that is exclusively produced in Myoko in Japan's Niigata Prefecture by the Tojo family. Before the family started selling the condiment in 1966, it was only made in small batches for household use. Today, a six-year-aged 2.5-ounce bottle sells for almost $20.

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00:00 - Intro
01:13 - Kanzuri's Unique Taste
01:53 - Snow Bleaching The Peppers
04:16 - Making Kanzuri Paste
07:51 - The History and Evolution of Kanzuri
09:30 - Climate Change Threats To Production
12:20 - A Source Of Local Pride
12:51 - Credits

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Why Less Snow Is Threatening Japan's Expensive Kanzuri Chile Paste | So Expensive | Business Insider