Isshozuke (fermented chili and rice koji condiment)

Isshozuke is a fermented all-purpose condiment that has long been made in the Tsugaru region. It is distinguished by its use of "Shimizumori Nanba," a heirloom chili pepper variety said to have been brought back from Kyoto by Tamenobu Tsugaru, the first lord of the Tsugaru domain. The name comes from the practice of pickling green chili peppers, rice koji, and soy sauce together in equal measures of one sho (about 1.8 liters) each. Shimizumori Nanba is low in capsaicin, giving it a mild heat and pronounced sweetness; the condiment is prepared during the coldest part of winter and, when aged for two to three years, mellows and deepens in flavor. As an all-purpose seasoning that pairs with meat, fish, vegetables, tofu, and rice alike, it has been used in a wide range of dishes, from a garnish for grilled and stir-fried dishes to a base for hot pot sauces. In 2020, Shimizumori Nanba was registered under the Geographical Indication (GI) protection system, and in 2022, isshozuke made with Shimizumori Nanba became the first food from Aomori Prefecture to be certified as one of the Agency for Cultural Affairs' "100-Year Foods," drawing renewed attention as part of the region's food culture.