Chiba Prefecture

Seguroiwashi no gomazuke

Seguroiwashi no gomazuke
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Ingredients (For 4 persons)

  • Japanese anchovy 500g
  • Salt 1/4 cup
  • Yuzu peel a pinch
  • red pepper a pinch
  • root ginger 1/4 piece
  • sesame seeds a pinch
  • [Seasoning A] Vinegar 1/2 cup
  • [Seasoning A] Sake 1/4 cup
  • [Seasoning A] Sugar a pinch
  • [Seasoning A] Salt 1/3 tsp.

How to cook

  • 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.

provider : "Chiba no okazu" (Chiba Prefecture Dietary Improvement Council)

* Recipes vary depending on the region and home.