Nishin no sanshozuke | Our Regional Cuisines
RECIPE
Ingredients (For 4 persons)
- rubbing the wrong way (e.g. a knife or pencil) 20 sticks
- leaves of sansho (Japanese pepper) 1 palmful
- vinegar 1 cup
- sake 1 cup
- soy sauce 1 cup
How to cook
1. [Preparation] Wash nishin well with a scrubbing brush, wipe dry and remove the head.
2. [Preparation] Remove Sansho leaves from the branches.
3. Place the leaves in a nishin bowl, arrange the nishin tightly on top of the leaves, then add more sansho, then more nishin, and finally cover with the sansho leaves.
4. Pour the vinegar, sake, and soy sauce mixture over the top of 3, cover with a lid, and place a weight on top.
5. After 2 to 3 days, it is ready to eat.
provider : Mihoko Hiraide
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516