This is Hida Sansho's tsukudani, made by simmering domestic chirimen-jako (dried young sardines) and highland sansho from Okuhida with a sweet and savory sauce. "Chirimen Sansho" brings together the umami of the jako and the refreshing aroma of the peppercorns. While it is perfect as an accompaniment to rice, it can also be used as a condiment to add a little something extra to your everyday dishes.
Craftsmanship that brings out the best in Okuhida sansho
Hida Sansho is a producer based in the Okuhida Onsen villages of Takayama City, Gifu Prefecture, specializing in highland sansho. This chirimen sansho is one of the many ways they deliver the fragrance of sansho to your table. By tasting the jako and sansho together, you can fully appreciate the unique characteristics of each ingredient and the harmony created by their combination.
Best enjoyed with freshly cooked rice
First, try a spoonful on warm rice. Enjoy the sweet and savory flavor and the aroma of the sansho as you take small bites with your rice. Serve it in a small bowl at your table to elevate your breakfast or round off your dinner.
An accent for vegetables and pasta
We also recommend serving it with spinach ohitashi or mixing it into Japanese-style pasta. Add as much as you like to complement the flavors of the dish. This item, chosen as a perfect companion for rice, can also be enjoyed in your daily cooking. It also makes a wonderful gift for any sansho lover.
