Kichisen Sansho Chirimen Jako on Gohan Nabe Rice

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice 吉泉山椒縮緬 Kichisen Sansho Chirimen Jako on Gohan Nabe Rice  吉泉山椒縮緬
Sansho Chirimen Jako is a condiment in Japan that is usually eaten with, or sprinkled on rice. It is made by simmering dried sardine fry (jako) and fresh sansho pepper fruit (sansho-no-mi) in soy sauce, cooking sake and mirin. I got this much sought after sansho chirimen jako from Tanigawa-san at…
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Setsubun Ehomaki, Mame-maki and Grilled Sardine

Setsubun Dinner and How to Eat Eho Maki 恵方巻き Setsubun Eho-maki, Mame-maki and Grilled Sardine 恵方巻き
Eho is the direction of the god of fortune and happiness and she changes her direction every year. The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year. We are hoping for an extra happy and prosperous year,…
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Setsubun Customs: Hiiragi Iwashi (Holly and Sardine Head)

Setsubun Customs: Hiiragi Iwashi (Holly and Sardine Head) 柊鰯 Setsubun Customs: Hiiragi Iwashi (Holly and Sardine Head) 柊鰯
On February 3, Setsubun, the eve of the beginning of spring, it is essential eat maki-zushi, throw beans out your front door, eat sardines, impale a sardine head on holly and place it near your front door to ensure a healthy and prosperous new year. Notice, everything involves food!…
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Roasted Ginnan and Sardine Ichiya Boshi Chazuke

Roasted Ginnan and Ichiya Boshi Sardine Chazuke
塩焼き銀杏 うるめいわし一夜干し 茶漬け Roasted Ginnan and Ichiya Boshi Sardine Chazuke 塩焼き銀杏 うるめいわし一夜干し 茶漬け
Chazuke is a quick, simple meal, easily made tasty with a little creativity and often leftovers, then just pour on some tea and eat/drink it up! I prefer to use brown rice, genmai for chazuke (and fried rice) because of it’s more complex and earthy flavor. It is far…
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