Seguroiwashi no gomazuke ｜ Our Regional Cuisines

1. Remove the head and entrails from the sardines, rinse them under running water, and soak them in lightly salted water for 30 minutes to remove the blood.

2. Drain off the sardines, place in a bowl, sprinkle with salt, and let stand for 5 hours.

3. Cut red pepper into small pieces, shred root ginger and roast sesame seeds.

4. Rinse 2 in cold water, drain, combine seasoning A in a bowl, and soak for 7 hours.

5. Drain off the water from 4, place in a pickling bowl, sprinkle with 3, stack repeatedly and put a weight on top.

6. After 2 to 3 days (adjust time according to taste), it is ready to eat.

7. Garnish with strips of yuzu peel.