Comments on: Kichisen Sansho Chirimen Jako on Gohan Nabe Rice

By: Peko Peko

Peko Peko — Sun, 16 Aug 2009 02:59:16 +0000

Hello Mora, One of your top 5? Really! Look for sansho chirimen in the KyotoFoodie online store — coming soon.

Hello Forager, I am checking out your blog now. I haven’t been to Vietnam yet but I love, love, love the food! I am sure that you would like this dish. Do you have sansho in Vietnamese cuisine though?

I am really enjoying this post: http://foragingotaku.blogspot.com/2009/08/vietnamese-eating-tour-mighty-mekong.html

By: Forager

Forager — Fri, 14 Aug 2009 12:49:06 +0000

Yum! Funnily enough my mother used to make a similar Chinese dish when I was a kid and had a picky appetite. The sardines she used weren’t as small and delicate as your version, and she often flavoured the dish with soy, ginger and garlic. Such yummy childhood memories. I bet I’d like this too!

By: Mora

Mora — Wed, 22 Jul 2009 21:41:59 +0000

Oh be still my heart! One of my top 5 favorite meals: gohan no nabe and sansho-chirimen. Thank you for the wonderful photos and memories.

By: Peko Peko

Peko Peko — Sat, 18 Jul 2009 09:05:46 +0000

Hi Marc, I have never used chirimen jako in takikomi gohan, but it sounds good! Tanigawa-san swears that his sansho chirimen jako is different than the competition’s, especially the kind that comes in a glass jar or bottle, because his is rather crunchy, his never gets ‘soggy’ while cooking — so you can’t get the real thing abroad, he swears. (We are assuming that it is not being produced domestically in the US, etc.)

Hi kat, お久しぶりです！Yes, it is good stuff! Sorry I haven’t stopped by your site recently, I will though. Please come again!

Hello Lisa, Tanigawa-san says that is OK not to refrigerate it in the hot weather, but you might want to. If you do, use it quickly so that it doesn’t absorb the ‘stink’ of the refrigerator. Tanigawa-san said that it will keep for up to three months, but he recommends using it in 2 weeks or so. Regarding how to serve it, Marc (above) puts it in takikomi gohan but when I have it, I usually eat it with rice. Also, I did just keep it in the wooden box in the refrigerator — and got told off by Tanigawa-san for that. I noticed that it dried out quite quickly, so use it soon or wrap it to preserve the moisture content. (I think in Tanigawa-san’s mind, the moisture content is the difference between the good and the bad.)

By: Lisa

Lisa — Fri, 17 Jul 2009 17:22:41 +0000

We were so enamored with the Sansho Chirimen Jako we tasted on our recent travels to Japan that we brought some home, purchased from the Nishiki market. Thank you for your wonderful post. I am curious about some practical things when it comes to Sansho Chirimen Jako. Are you storing your wooden box in the fridge? How long will your Sansho Chirimen Jako keep in storage — for best flavor, how many weeks/months should you consume it by? Do you ever serve Sansho Chirimen Jako in any other way?

By: kat

kat — Fri, 17 Jul 2009 05:03:22 +0000

that looks like premium sansho chirimen jako!

By: Marc @ NoRecipes

Marc @ NoRecipes — Fri, 17 Jul 2009 04:15:15 +0000

Wow that really does look good. the sansho is actually green! I like making takikomi gohan with sansho chirimen and fresh bamboo, but this looks like it’s too high quality for that. Best to enjoy it over rice:-)