Kanzuri Ginjō Rokunen Shikomi is a fermented chili paste made by Kanzuri in Myōkō, Niigata Prefecture, Japan. It is a six-year-aged version of the traditional regional seasoning kanzuri, with Rokunen Shikomi referring to its lengthy preparation and maturation.

It is made from chili peppers grown in Myōkō, rice kōji, yuzu, and salt. Before being ground and mixed with the remaining ingredients, the salted peppers are exposed to snow for several days to soften their sharp heat. The paste then undergoes six years of fermentation and maturation, twice as long as classic Kanzuri.

It offers mild, rounded heat, pronounced umami, and a citrus aroma from yuzu. Used in small amounts, it complements grilled meat and fish, soups, hot dishes, and noodles, and can also be mixed into soy sauce, ponzu, or salad dressings.